Rib Placement

[Durangosmoker]

OK, so it has been a while since I have done ribs.  I did the usual prep work (remove membrane, coat with mustard, cover with rub, wrap with plastic wrap and overnight in fridge), and as I was putting them in the #2, I had a question.  Since I have a #2, the racks of ribs (there are 2) had to be cut in half, and I noticed that each rack had a half that was thicker with meat, and a half that was thinner.  So my question is, should I A) put one thin and one thick half on each of 2 shelves, or B) have both thick halves on the top shelf (which presumably is hotter since hot air rises) and the thin halves below; or C) have the thinner halves on top, and the thicker halves on the second shelf, so that they are closer to the heat source?

Any thoughts would be appreciated.  Thanks

 

[BedouinBob]

Thin on top. The meat below will act as a heat shield. Or at least that's my theory.... 

 

[SuperDave]

I agree with Bob's solution.  And, the thinnest end of the thin pieces towards the front.

 

[DivotMaker]

Good to see you again, Eric!  Yep...thin to thick, top to bottom, bone-side down!

 

[Limey]

+1 on all of the above.

 

[Durangosmoker]

Wow, talk about consensus!  OK, thin on top it is.  Thanks for the info, and the explanation that the thicker ones below will act as a heat shield/sink. That makes total sense.

Smoke on!