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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.

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