Meat dripping

[trundle888]

So this weekend I did my biggest ever smoke... 4 racks of ribs! (We all have to start somewhere don't forget!)
I have a cabinet smoker and had two racks on one shelf and two racks on the shelf below.
After 30 minutes I opened the smoker to give them a spritz the above ribs had dripped all over the below, washing off rub and also the bloody drippings were settling on the below ribs. Is this just something that's going to happen and is no big deal, just re apply rub as needed or is there anything I can or should be doing to stop this?
I'm assuming this is not a big deal, because they are both the same meat. Next week I plan on smoking beef and pork ribs. Is beef dripping on to pork or pork dripping onto beef a cause for concern?
Obviously try and avoid putting lower meat in an above meats 'drip zone' but sometimes meat size and available space won't allow this?
Thanks guys
Trundle

 

[SmokinAl]

There is no problem with one meat dripping on another.

As a matter of fact it's an easy way to baste the ones on the bottom.

From a safety standpoint, it doesn't matter which meat is on top.

Even raw chicken juice is sterilized as soon as it hits the surface of the meat below it.

Al

 

[trundle888]

Thank you very much Al