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Rib question: meat side up or down?
Arkysmokin
Posts: 124
I ask because I was watching a BBQ show and I noticed the guy put his ribs meat side down. He was using a vertical smoker. Was just curious.
Live in Austin/From Arkansas
XL BGE
Comments
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I've always done meat up. It atleast shields its from the flame source I think at best.
But i guess its like brisket and shoulders. Everyone does it how they like it and love it-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
Up, unless I am jamming 7 racks onto an LBGE, in which case I put them all on their edge(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Meat-side up. You can always flip if you have the need to even put the cook if your grill is packed. I have never found the need. JmhoGo Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Meat side up. On occasion if I foil with some fixings comp style I put them meat side down into butter brown sugar etc. but other than that meat side up and drink beers while waitingColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Meat up
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Up“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Meat side up for me.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Meat side up for any low and slow on my LBGE. It seems to protect the meat from the hotter platesetter (at least it is hotter the first part of the cook) below and the bark does not get ruined by sticking to the grid.
JimLBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
The guy on tv was inebriated.
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Another vote for up-any indirect cook where you can get additional heat protection from the protein works for me. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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up
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Never even thought differently but meat up
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Thank you all! @pgprescott it was Moe Cason.
Live in Austin/From Arkansas
XL BGE
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Arkysmokin said:Thank you all! @pgprescott it was Moe Cason.
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pgprescott said:Arkysmokin said:Thank you all! @pgprescott it was Moe Cason.“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Depending on how you set up your egg, the fat should be facing the hottest area. This is because the fat will insulate so it will compensate facing the hotter part of a never even heating grill.
The challenge for you is determining where that is.
______________________________________________I love lamp.. -
nolaegghead said:Depending on how you set up your egg, the fat should be facing the hottest area. This is because the fat will insulate so it will compensate facing the hotter part of a never even heating grill.
The challenge for you is determining where that is.
This applies to butts, brisket, and other similar cuts. Not so with ribs. There really is no fat side with them. -
smokeyw said:nolaegghead said:Depending on how you set up your egg, the fat should be facing the hottest area. This is because the fat will insulate so it will compensate facing the hotter part of a never even heating grill.
The challenge for you is determining where that is.
This applies to butts, brisket, and other similar cuts. Not so with ribs. There really is no fat side with them. -
smokeyw said:nolaegghead said:Depending on how you set up your egg, the fat should be facing the hottest area. This is because the fat will insulate so it will compensate facing the hotter part of a never even heating grill.
The challenge for you is determining where that is.
This applies to butts, brisket, and other similar cuts. Not so with ribs. There really is no fat side with them.
______________________________________________I love lamp.. -
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Meat up for 1-2 racks in the large egg. If I'm going 3-4 racks I'll use a rib rack and stack them vertically - if I do this I make sure to flip them 1/2 way through for even color.Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
HoustonEgger said:Meat up for 1-2 racks in the large egg. If I'm going 3-4 racks I'll use a rib rack and stack them vertically - if I do this I make sure to flip them 1/2 way through for even color.Dustin - Macon, GA
Southern Wheelworks -
dgaddis1 said:HoustonEgger said:Meat up for 1-2 racks in the large egg. If I'm going 3-4 racks I'll use a rib rack and stack them vertically - if I do this I make sure to flip them 1/2 way through for even color.
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doesn't really matter since you are on the Egg and indirect. That typed, I would recommend bone down. Wrap our no wrap this works every time.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Did a rack, raised and 4 on the bottom grid for a total of ten, never flipped them. Perfect."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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