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to pan or not to pan? drip pan that is

I've been reading all I can find on ribs, but I just realized I've forgotten about the use or lack of, a drip pan. I'm almost ready to try my first batch of  ribs tomorrow (Beef back ribs and pork ribs). I'm thinking indirect with CI grill sitting on plate setter, legs up. Starting at 250 and going to 300 for about 3.5 hours. Foiling at 160F.

Anyways I'm wondering if i need something like a drip pan or foil on the platesetter?  My concern is that last time I used foil with chicken, there was too much flame hitting the chicken.  Or just let the juices run down on the platesetter. I'm putting the ribs sideways in the BGE v shaped wire rack.

 

 

People say that Television is bad for you.  It's that bloody Fridge, that's killing me.

Comments

  • If I dont use a drip pan I cover my plate setter with foil. Heard stories of drippings causing heavy black smoke on next cook if its a high heat pizza cook. I just dont chance it.

    Little Rock, AR

  • hotwheelshotwheels Posts: 73
    Thanks. I did not know about the black smoke issue. Perhaps I'll put a small rock in the middle of the plate setter and wrap with tinfoil so the juices run off.

    People say that Television is bad for you.  It's that bloody Fridge, that's killing me.

  • bboulierbboulier Posts: 504
    I have a woo and use a pizza stone beneath the grill.  I cover the pizza stone with foil and make a drip pan out of aluminum foil to set on top the stone.  Ribs (and chicken and some other meats) drop a lot fat.  Best to collect it in a drip pan.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
  • hotwheelshotwheels Posts: 73

    IJust curious, how come you don't just let the fat run down off the stone into the fire,.  I assume the flames are too far away from the food.

    People say that Television is bad for you.  It's that bloody Fridge, that's killing me.

  • WalrusBBQWalrusBBQ Posts: 151
    in my research and limited experience, drip pan is always smart on low n slow but the debate revolves around liquid (apple juice or water) in that pan or not. 

    either way, i dont want drippings all over my ps or coals.

    good luck with your cook!
    ------------
    Beers & BBQ

  • Little StevenLittle Steven Posts: 28,503
    Best bet is to use a drip pan with spacers underneath to prevent acrid smoke in your lump or on your platesetter

    Steve 

    Caledon, ON

     

  • hotwheelshotwheels Posts: 73

    That makes sense to me. A big thanks to all. Tomorrow I hope to impress my guests with some smoked ribs after a few toutins for appetizers. I'm off to get some sleep

    People say that Television is bad for you.  It's that bloody Fridge, that's killing me.

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