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[Canadian John]

 Simply put. Those ribs look great!  I like your style Clonesmoker.

[okie smokie]

Did you take any pics after cutting them? 

[Bar-B-Lew]

All of this talk has me thinking about making some ribs one of these weekends.

[okie smokie]

All of this talk has me thinking about making some ribs one of these weekends.

Gonna do that Sunday.

[okie smokie]

Ribs BB today:
2 hrs at 225* naked pulled (see first pic)
Then cut rack into two pieces and placed 1/2 meat side up and 1/2 meat side down, in foil with brown sugar, honey, Tiger sauce, and small amt. of apple juice. The piece with meat side up only had contact with the condiments with ends of ribs.
1.5 hr at 225* foiled, Then removed, see second pic.
Not clearly visible but the meat down piece of course showed moist meat surface on top and the meat up side was drier.
Then painted the meat sides with Sweat Baby Ray's  Honey Bbq sauce. Left both meat sides up and placed back in smoker at 225* for another 30 minutes. Then out. The meat down piece still looked a little more moist but otherwise hard to tell.
Taste test confirmed that the meat down piece was more moist, but both pulled off the bone easily. Both were excellent otherwise.
Conclusion: Meat side down is better, but not by much. 



Cut into ribs it is hard to tell by looking at them. Upper ribs are meat down.

[urnmor]

Very nice

[Canadian John]

 That was a good test okie!  We all learned something.  This may entice others to do somewhat of a similar test, their way. Perhaps a different cooking method could produce more favorable results meat side

 down.

[okie smokie]

I am happy enough to go with meat side down when wrapping. Good results, and Memphis performed well, with lots of smoke at 225*.  Was able to smell and taste a mild smoke effect.