Ribs. Up or down?

[Palmyrasteak]

Hey yall! I have a question. When smoking ribs, is it best to cook bone side up, or bone side down? I don't care much for the rib racks that holds them up on the side. Thanks for any advice. I KNOW we have some really good cooks on here that know the best way to do it 

[teesquare]

I cook mine mostly bone side down...But I do flip them once near the end to get some nice marks on 'em and to crisp the surface just a little bit.

[dawrecknq]

I cook only bone side down.

[drholly]

I cook only bone side down.

X2 Only bone side down - unless I do them bone side up or bone side out or in on the SRG... 

[Pappymn]

Bone down.....upper rack

[LostArrow]

I cook mine mostly bone side down...But I do flip them once near the end to get some nice marks on 'em and to crisp the surface just a little bit.

Me 2

[pz]

I start with a thick rub and bone side down.  Two hours into the smoke on the Traeger, I'll prepare aluminum foil slathered with  brown sugar and butter - then the ribs go on the foil bone up and tightly wrapped.  Into the house oven they go for a couple of hours until they almost fall off the bone.  Now unwrapped, they go back into the Traeger to set the "sauce" that formed while in the oven.

The reason I go into the house oven is because I'm cheap - saves a few pellets, which is way cheaper than electricity in my area. 

[deestafford]

I cook with bone side down because I think it helps with the heat.

When I apply my rub I apply it to the bone side first and then turn it over to the meat side up.  That way the rub does not come off on the board because the concave side will be down and not touch the board.  Dee

[sparky]

I cook mine mostly bone side down...But I do flip them once near the end to get some nice marks on 'em and to crisp the surface just a little bit.

Me 2

me 3.   

[veryolddog]

I have done this both ways. When I cooked the meat side down, I created a bed of brown sugar and honey for it to lay in. Ribs were very good. The next time that I did this, I switched and cooked the ribs bone side down and sprinkled them with brown sugar and honey. My wife preferred this way better since the meat was falling off of the bone. They were extremely tasty and juicy this way.

So, this is what she likes and that is what we are going to try to achieve.

Ed

[sliding_billy]

Agree with others.  Bone side down, but if wrapping then meat down while wrapped and back to bone down at the end.

[RAD]

Bone down until near the end and I also like to flip a couple of times over direct heat.

[Sam3]

Down.

[TentHunteR]

Bone side down here, including while in foil.

[CDN Smoker]

Bone down on the upper rack. When foiling I have done both but really not sure i see a difference.