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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Ribs - Foiled PS or Drip Pan

Doing ribs tomorrow for the first time on the egg. Do you guys use a drip pan, pan with liquid, or no drip pan and wrapping the plate setter with foil? Thanks for the posts.

Comments

  • AviatorAviator Posts: 1,428
    Just a dry foiled pizza pan on the PS with a tiny spacer.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • lousubcaplousubcap Posts: 4,621
    edited August 2013
    I always use a drip pan elevated (key word) above the platesetter for any indirect cook.  You can use most anything to elevate (balled up foil, a few nuts, washer stack etc (you get the idea).  The intent is to create an air gap so anything that drips does not burn from the radiant heat.  FWIW-
    Louisville
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