To Flip or Not...Ribs

[cleglue]

When I smoke ribs I slather (with mustard or worcestershire sauce) and sprinkle rub on them. I leave them bone side down (towards the coals) the entire time. I have read where some of you flip the ribs during the smoking process...Does this help and how?

Thanks.

I realize if you use a rib holder that this question isn't a concern.

 

[gordon1]

I'm no expert. sometimes I do sometimes I don't. when I do I only do towards the very end of the cook to "sticky" them up a bit.

 

[Diva Q]

I flip sometimes.

I also take a close look at how the bones are doing when I do though.

It all depends.

 

[Bbq Bubba]

The only time i'll flip em is if i foil with a little liquid, otherwise flipping just messes up your bark

 

[bigwheel]

Au contraire her mon chere' you have stumbled over a highly valuable nugget on truth here. Concave side always up whilst they cooking. One flip allowed on the glaze cycle. Let me guess. You from Texas right?

bigwheel

 

[Diva Q]

Hah, no I am not from Texas.... I would guess someone from there would know the answer?


I'm from where everyones GOOD spuds come from.... :P

You are from Prince Edward Island????

 

[Rag1]

amdphreak is from a super market. Never met someone that lived in a super market. LOL

 

[kickassbbq]

Ribs

Bone side down, I don't flip. I really do not think the meat can tell if it has been flipped or not. So, why do it.
That's just me and I don't know Jack Didley about anything.
https://secure.ramnetwork.com/kickassbbq/bendtest.JPG

Smoke On!!!!!!

 

[Guest]

The "Bend Test" is a great way to know they are done.
http://mikehedrick.com/pitpiratebbq.jpg

I don't flip and leave them bone side down and have removed the membrane too.

 

[007bond-jb]

We aint got caves in Lousiana, No con-caves either. 8) I done em both ways I don't see no differnce.

 

[Puff1]

I've tried flipping twice now. Once with BBs and once with spares.
I haven't tried them bone side up through the whole cook. A few hrs. for the rub/bark to set then flipped. One thing I noticed is they get done alot quicker. I don't think I would do this at a comp. (Sorry Uncle BigWheel )

 

[ScottyDaQ]

no flippy flippy.

 

[Big Ron1]

I always flip when it gets closer to finishing, sauce them, then flip then sauce and flip to keep them moist and evenly cooked. I do not think it matters, but this is how I do it.

 

[bigwheel]

Ok I know the answer to that one. You from Utah. Best plate of store bought soft fried tates I ever got come from Utah. They weighed about 5 lbs and cost a quarter. This back in the good old days of course. Sure they has went up since then. Prob .50 cents nowadays.

bigwheel

Hah, no I am not from Texas.... I would guess someone from there would know the answer?


I'm from where everyones GOOD spuds come from.... :P

 

[chris1237]

I very rarely filp my ribs. Ill flip when I put the glaze on my ribs and that is about it. I also keep them bone side down for the whole cook.

Chris

 

[Cliff H.]

I don't sauce but I have been sauced. I don't flip either.

 

[bigwheel]

Great point Sausageman...that door fanning makes the meat tough. Had an old Moss Back comp bbq cook reveal that tidbit many moons ago. I take it as fact. Thanks for sharing and reminding some of us.

bigwheel

 

[Guest]

If yer look'n...you ain't cook'n

Set it and forget it.

 

[Guest]

Oh and mine have long rods that slide in and hold the doors and fire box shut and locked unless it's me.


No peeky!
:twisted:

 

[bigwheel]

Whut if some fun loving drunk walks by and kicks your intakes shut? Need to get some security on that angle too. I can see somebody is going to need to hire a bbq security consultant around these parts.

bigwheel