Meat side or bone?

[Bryan D]

I wanna do some ribs baby back preferably.  Which side should go down meat or bone side or does it even matter ?

[tskeeter]

I don't know that there is a right or wrong.  I do mine bone side down because they don't roll around and slide when I carry the tray out of the house.  I've seen at least one person comment that they start meat side down, and then flip them bone side down part way through.  And, I'm sure there are some folks that do their ribs meat side down.  I think you can pick your choose. 

[seb bot]

I always go bone side down, and keep them that way ... I think it may also depend on if you plan on putting them in foil during the cook, which I do... ( Using the 3-2-1 method, though the times change a bit for back ribs, which is what I always make...)

Check out 10.5's great pictorial on how to make ribs in the Bradley, it will give you some help on how to get the best results with your smoker. It is stickied under the "meat" section here in the forum.

Hope this helps, enjoy your ribs!

[Saber 4]

I do bone side down for the first 2 hours then flip to meat side down until they are getting close to done by looks and toothpick test then I flip them back to bone side down until they are done. I use a dry rub only and no foiling on mine and they have always turned out juicy, smoky, and tender. I would tell you to try the method that makes the most sense to you and experiment with it until you get the results you desire.

[Habanero Smoker]

When using the Bradley, if I'm cooking fully naked (no foiling), I place them bone side down and keep them that way. If I'm foiling with some added butter, brown sugar and agave, I will flip them meat side down. After the foil period I flip meat side up.