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Meat up / meat down

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  • Danny Mac
    Club Member
    • Dec 2017
    • 59
    • Oak Forest, Illinois

    • COOKERS
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    Meat up / meat down

    For so many years when its time to wrap up the ribs it was always meat down to help cook and tenderize. With the invention of the internet and youtube video there are so many ways and opinions on how to cook ribs. My question is and please explain your answer why to warp meat down or why to warp meat up. I'm trying to up my game in my area amateur cook-offs in the rib category. I have been in the top 10 a few times but now looking to be in the top 5 a few time.

  • SmokeyGator
    Club Member
    • Jul 2016
    • 825
    • Miami, FL
    • Primo XL
      Cyberq controller
      Sierra Nevada IPA

    #2
    Honestly, I don’t think it matters.

    DISCLAIMER: I use a ceramic cooker with exceptionally even temperatures.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9686
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #3
      I've never tried meat down.

      DISCLAIMER- I've never competed.

      SmokeyGator my "dis" beats your "dis"

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        Hahaha. I was going to say "I have never wrapped meat side up but I don't compete".

      • FireMan
        FireMan commented
        Editing a comment
        I don’t compete or wrap or warp meat. So where does that put me?
    • JGo37
      Club Member
      • Apr 2018
      • 1562
      • the LOU
      • Cookers:

        22" Blackstone Griddle, with stand & hood
        CharGriller Portable Firebox - so modified you'll BLOL
        Kitchenaid #810 Charcoal Grill - highly modified
        Weber BI-code Black Performer w/Igniter
        Weber DE-code Red Limited - 'Lucille'

        Accessories:

        Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
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        Fyre Dragon Kettle Ribbin' Ring
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        Smokenator
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        Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

        My Helpers:

        Anova 900W Sous Vide Cooker w/Radios
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        & the PIT!

      #4
      I've never competed with ribs, but I think my ribs are great. I even temp thru the whole process until I faux Cambro. I don't wrap until then - I indirect as seen here with a STL cut. I do a last radiated sear for serving.

      Or am I missing the question?

      Click image for larger version

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      Comment

      • Huskee
        Pit Boss
        • May 2014
        • 14901
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
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          • Weber Jumbo Joe Gold (18.5")
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          • Brinkmann cabinet charcoal smoker (repurposed)

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          • ThermoWorks fridge & freezer therms as well

          Accessories
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          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
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          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #5
        When I used to wrap it was always meat up bone down. I wnated to maintain as much of the bark layer as I could, instead of having my only bark be sitting in the juices. But I don't compete either, this was just my thought process when I did wrap.

        Comment

        • Nate
          Former Member
          • Apr 2015
          • 3811
          • Quarantined

          #6
          +1 on what Huskee said...

          My thought (although maybe wrong) has been that if you add moisture to the pack in addition to the natural juices you would be putting the rub and meat into a pool of liquid which could degrade the quality of your bark and wash the rub off.

          Comment

          • Oak Smoke
            Club Member
            • Aug 2018
            • 348
            • Central Texas

            #7
            I smoked 2 racks of St Louis yesterday. Following Arron Franklins advice, I wrapped meat side down for 2 hours. They were moist and delicious, but they were very close to falling off the bone. I don’t compete either, but I don’t think they would have done well if judged. I will probably try a shorter wrap next time. If that doesn’t work out, I’ll just go back to not wrapping.

            Comment


            • EdF
              EdF commented
              Editing a comment
              I've just never had a motivation to wrap. But I guess it's a matter of personal taste.

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