Skewering baby backs - meat side in or out

[Tavis Werts]

For those of you who roll and skewer ribs for the 18" WSM, do you put the meat side in or out. My feeling is that it probably doesn't matter, but I wanted to get some other opinions as well.

 

[Mike Hartwell]

I roll bones in, but don't fret...it's just BBQ.

 

[Dave Russell]

I prefer to roll with the bones out toward the heat. As long as you don't overcook, the bones shouldn't fall out.

 

[JustinL]

I've always rolled bones in, no real reason, just how I've done it. As with many things though, I think you'll probably get many differing views.

Try it both ways and see which you prefer.

Good luck!

 

[Dom R]

I have never had to roll my ribs on my 18 as of yet but was wondering if anyone here thinks that there is a difference in the finished product in comparison to laying flat.
Thoughts?

 

[Brian Staley]

I am a bones in kinda guy.
I have smoked flat and when doing more ribs, rolled. I notice no difference at all.
And 6 racks rolled up on the top great looks oh so cute..