Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Ribs - Foiled PS or Drip Pan

Options
SmokingOzarksBBQ
SmokingOzarksBBQ Posts: 151
in EggHead Forum
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.
· Share on FacebookShare on Twitter

Comments

  • Aviator
    Aviator Posts: 1,757
    Options
    Just a dry foiled pizza pan on the PS with a tiny spacer.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 32,385
    edited August 2013
    Options
    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; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter

Categories