Plate Setter and Spare Ribs

Unknown

I'm brand new to this egg thing. Liking it so far... i'm still testing the waters with it. Surprisingly efficient w/ smoke. I only used 3 good-sized apple wood chunks with a pork loin and it turned out a bit smokier than i really like it. I will use less or none next time. [p]However, I would like to know 2 things:
1. Do you use the plate setter insert for Spare Ribs?[p]2. What all is good to cook with the plate setter... what's it's main purpose?
Thanks.[p]

BBQBluesStringer

Noobie,
1. Yes. I use a plate setter for ribs. Some folks don't use it at all, some use it for most of the cook, and some for all. I am in the latter category.[p]2. The plate setter is used for baking and indirect cooking where you want to shield the food from the radiant heat of the fire below. I use mine feet down for baking sourdough and pizza, and feet up for all low-n-slow cooking and smoking. You can also use it for higher temperature items where you want to roast with a uniform heat around the food. I typically use it for brisket, Boston butt, ribs, whole chicken (not beer can), turkey, and large roasts.[p]Experiment with different woods and different amounts of wood until you find something that smokes to your liking. Pecan is fairly mild in small quantities, and hickory is very sweet (goes real well with pork products). Play around with them and have fun!

jake42

BBQBluesStringer,
That pretty much says it all.