This is going to seem like a really dumb question but which sides goes down when I smoke this in the UDS today?
I place it like Piney said---bones down.
Then when it's done I slice all the bones off in one piece, so people don't have to deal with the bone on their pieces.
Actually that is so I can hog the meat off the bones later for a snack !!!
Opposite of the way it's sitting in your second picture. Your's looks like it's off the bone, but regardless you want the fat cap on top so that it bastes the meat as it cooks.
I have always put fat cap up. But, I've heard of putting it down to protect the meat. I think on brisket this may work. I've never done it but!!!
On a boneless roast, which I think is pictured? I might have tried fat down. There is a lot of marble in a rib roast.