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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.


  • AviatorAviator Posts: 1,680
    Just a dry foiled pizza pan on the PS with a tiny spacer.


    Large and Small BGE, Blackstone 28 and a baby black Kub.

    Chattanooga, TN.


  • lousubcaplousubcap Posts: 14,094
    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;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
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