Rib placement

Powak

I’ve been smoking ribs for almost 4 years now both in rib racks and just flat on the grill and have always wondered two things;

When using a rib rack do you put the thicker side of the rack with multiple bones and cartilage up or down against the grill?

When not using a rack, meat side up or down?

TEXASBGE2018

I always tend to put the meat side up with the thicker part in about the 1 O'clock position because that's the hot spot on the egg. I also have my Fire Ring adjusted so that when I put my plate setter in its in the 1 O Clock position. That way the hot spot gets spread over a larger area and really is negligible.