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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.
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Comments

  • AviatorAviator Posts: 1,519
    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.

     

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  • lousubcaplousubcap Posts: 5,786
    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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