Baby Back Rib Question

Smokin' T

When doing ribs, is there a difference in using liquid in the drip pan as opposed to not using liquid. If there is, what are they?

I've been using the 4-1-1 method with liquid in the drip pan and they come out darrrrn good. Maybe I still have room for improvment.

Thanks in advance.

Tom
Dunedin, Fl.

Grandpas Grub

 
Obviously using liquid in a drip pan when the ribs are foiled doesn't accomplish much other than bragging rights.

In a propane smoker or gasser I can tell the difference if a drip pan is used. However, cooking in the egg I can't tell the difference.

It will be interesting to see what others think.

GG

FearlessGrill

I've never noticed a difference in the food when putting liquid in the drip pan. The only time I do is when cooking indirect at higher temps, such as a chicken at 400 degrees, in order to keep the drippings from burning and giving off unpleasant smoke.

-John

Rascal

Wondering... what temp are you using for the 4-1-1? I like to use a drip pan with apple juice/cider vinegar/water under my ribs or pork butt. Don't really know by comparison if it makes a difference, but I do it anyway. I also throw a few chunks of onion (along with some apple/cherry wood chips) in the fire from time to time. If nothing else, the aroma (wonderfully aromatic) adds a nice twist to the cook and also has the neighbors salivating over their charcoal! Happy Cookin'!!

Smokin' T

Rascal,

I keep my dome temp at 240 degrees. Good idea on the aroma factor w/the onions. I've tried different liquids in the drip pan, but tasted no difference in the final product, therefore I use water.

I do use different liquids when I foil for one hour.

Tom
Dunedin, Fl.