DJ
Sous Chef
So I had 21 racks to do for a Saturday gig and opted to do three "Meat Side Down" as was sugested in a previous thread...Here's the deal, not sure of any advantages as I prefer the color of my "Meat Up" ribs....taste was probably about the same though they seemed a bit "spongier/soft"....What should I have been looking for? What is the advantage? How do you do 'em??
dj
dj