I'm very new to the egg--bought a Large a few weeks ago and have already over cooked ribeyes and chicken breasts. I am trying Car Wash Mike's Ribs from the Cookbook for Eggheads and have a few questions:
1) Is it okay to marinate in the mustard and rub for ~30 hours? Thought I was going to cook them tomorrow, but may be Monday.
2) Directions say "use a large drip pan with foil inside the Plate Setter." What does that mean exactly? I purchased the Plate Setter, assume I use it legs facing up and put a foil drip pan in the middle but can someone confirm?
3) Next it says to "...cut them off and put them on top of the rib rack." I did not buy a rib rack, but bought a roast rack. Do I need a rib rack too? I have three slabs to cook. Honestly, I'm not sure I thought this through enough....
Thank you for anyone that can help, feeling frustrated thus far.