Meat side up or down


 
C

Chuck Bench

TVWBB Fan
When you foil ribs, do you leave them meat side down on the smoker or meat side up in the foil...

the reason I ask is because it seems that the videos and the tutorials I've read they leave the meat side down...

I've done it both ways and if I leave them meat side down, my bark gets really soft and never tightens back up...it just stays kinda gritty...it's hard to explain...

If I do them meat side up, then the bark softens up also, but when I put them back on the smoker after removing them from the foil the bark hardens back up pretty good...

just wondering how y'all do it and if I'm doing something wrong.
 
Chuck,
Have seen it done both ways.
As far as the softened bark, do you foil only when the bark has fully set (not fingernail scratchable) ?
 
I foil at 3 hours as you did, bark or not bark, like you!
Then back in the smoker meat DOWN. As you sayd the bark desappears! I'll try to foil meat side up!
 
Try, instead, foiling only after the bark is fully set. Try scraping it off with your fingernail. If you can scrap it off, then it is not yet ready to foil.
 
I think the reasoning behind foiling meat side down is so that the rib bones don't tear your foil. Seams like if you are using liquid too, your meats going to sit in that liquid if go face down. I'm sure people much more experienced than me about this can tell me I'm wrong. I typically don't foil ribs, but I'm a backyard guy. I think the ribs get mushy but my wife likes them that way.
 
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