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In Reply to: Ribs posted by Davefrom Pitt on November 23, 2012 at 21:14:29:
Depends on the design of your pit, cooking style and your end consumer. In a pit where the heat is coming from underneath with bone side down the bones heat up to a higher temperature. That higher temp helps release the goodness in the bone into the meat giving you a more intense pork flavor, a slight difference but it is noticeble just the same.
On your Weber of coarse, the heat attacks the meat from the top so you may want to cook bone side up for maximum flavor.
If one's cooking method includes using foil with all the sugar, butter, honey etc bone side up so your meat can simmer in all the sugary gunk....not real barbeque but seems what people do today.
The Hispanics I cook for really like a little char on the ribs. In that case you may want to cook meat side down for a while anyway, especially if you can cook directly over the coals.
I might add that in my experiments the unfoiled ribs have more of a intense pork flavor than those that are foiled. Reckon foiling is similar to par-boiling ribs.....instead of boiling the flavor out, it is steamed out..,
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