First attempt at ribs today. Did two racks of baby backs, with the Asian Style Ribs recipe from the BGE cookbook. Naturally, they turned out fantastic, and the wife was extremely impressed. Wish I had taken a picture, they came out so great.
Here's the (silly) question: I foolishly didn't think to cover the drip pan with foil, so it's really a bear to clean. That won't happen again, but is it normal to get thick mounds of tough, baked-on glop in the drip pan, or did I use too much mop and sauce?