Hey, you guys smoke your pork ribs curved up or down?

Curved up

Awesome. Thanks. Always grilled mine, family likes them that way, but decided to smoke this time.

Not sure if this is a joke or not, but if not, I've never even heard of ribs being smoked with anything other than bone side down.

Uh oh. I didn't start an OB controversy, like beans in chili, did I?

Bones down 3-ish hours
Sauce and wrap bone up 2-ish hours
Unwrapped bone down to set glaze 1-ish hour

Bone side down always.

Bone down 2 hours
Bone up 1 hour
Bone up wrapped with apple juice 45 min.

Then glazed 15 minutes a side.

Bone down 2 hours
Bone up 2 hours
Love me some good pork ribs
Butter, brown sugar and honey

I like to hang mine in the rib box of my smoker, never have to touch them until their done

Be innovative and grill them on their sides.

Bones down to start, bones up after the wrap.

This. Always done mine like that.

Crock pot or GTFO.

Have a rack I use on my BGE and they do cook on edge.

RooAg said:

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Crock pot or GTFO.

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Well boys, we just found Cornyn's sock account.

TxSquarebody said:

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Bones down 3-ish hours
Sauce and wrap bone up 2-ish hours
Unwrapped bone down to set glaze 1-ish hour

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Tried and true way of smoking ribs. I usually put sliced butter and honey on my ribs before I wrap.

Kinda kinky, but you do you. Who am I to judge?

Bone side down. Don't forget to take off the membrane on the back.

RooAg said:

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Crock pot or GTFO.

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Had a cousin that boiled his in Dr. Pepper, then grilled them. Then slathered in Sweet Baby Ray's at the end.

Not. Bad.....I have to admit.

Microwave on high for 16 minutes.

NoahAg said:

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Microwave on high for 16 minutes.

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Extra ketchup!

I grew up with my dad only making "country style pork ribs" what are these bones that you speak of?


I still can't convince him they are basically just pork shoulder/butt cuts. He thinks they are something special.

BlueSmoke said:

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RooAg said:

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Crock pot or GTFO.

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Had a cousin that boiled his in Dr. Pepper, then grilled them. Then slathered in Sweet Baby Ray's at the end.

Not. Bad.....I have to admit.

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I've had similar (boiled in Pepsi). They weren't bad at all. IMO, there are too many BBQ snobs. Sometimes shortcuts just make sense and can still produce really good food. There's a reason pellet grills are popular.

jagsdad said:

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Hey, you guys smoke your pork ribs curved up or down?

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Curved down. The remaining blood in the bones (which sometimes is left over post-slaughter) is heated until weeps out of the ends. It then drip inwards down the curves of the bones as the meat separates and actually tenderizes the membrane more than a bones curved up smoke with the membrane is traditionally peeled off.

You're gonna want all that goodness from the bones to help that membrane's flavor profile out.

BlueSmoke said:

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Bone side down. Don't forget to take off the membrane on the back.

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I did just the opposite several years ago and have never looked back. Leave the membrane and smoke bone side up. The membrane traps the moisture and makes the most tender ribs ever. The membrane is not even noticeable when eating them.

I tried "party ribs" the other day with St Louis Ribs. You cut the ribs into individual pieces and can season/mop all sides. Turned out pretty good and took half the time.