qnbiker
is Blowin Smoke!
Fat cap down, bones down unless I'm cooking a bunch of ribs, then I roll them. In that case bones up AND down.
Fat cap always goes towards the heat, so it depends which smoker I'm using whether it goes up or down
Seems we overthink stuff sometimes- for a variety of reasons: being new and "everything is iffy - omg- what do I do?" OR you are one of the ones who take it too seriously and "every single facet of your cook is life or death"
Me? I'm just cooking bbq- it's pretty simple and relaxing- if you let it be that way.
If you are stressing over a cook- why?