While smoking some baby-backs this weekend my friend suggested that I smoke the baby backs meat side down so that the juices collect on the concave side (bone side) and "self baste" the ribs as they cook. His theory is that the juices will evenutally fall through the ribs keeping them moist. I've seen other posts with the meat side facing up (presumably for spraying or mopping). Ultimately, in using the 3-2-1 method, I don't think it mattered because they steamed so much while wrapped and they were fall off the bone good. However, I was wondering if people have any opinion as to whether placement (meat side up or down) has any impact on cooking or bark formation.