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Baby back question

syl
syl Posts: 16
edited August 2012 in Pork
Though I've had my egg (and love it) for some time now, for some reason I've rarely done baby back ribs on it. I know this goes against some preferences out there, but I'm starting them in the oven, with a rub and wrapped in foil, at 250 degrees for three hours. So some of the fat will be rendered when I take them out. My question is, when I put them on the egg - also at low temp - will I need a plate setter and drip pan, or should I go with direct heat? Thanks!
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Comments

  • Hi54putty
    Hi54putty Posts: 1,873
    I am doing a rack as we speak. I put rub directly on the meat and put them on at 250 indirect for about 5 hours. Around then I go out to check them. They are always perfect. Foil (and especially oven) isn't necessary. I think people make them too hard.
    XL,L,S 
    Winston-Salem, NC 
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668

    This is different.

    Seems you will miss out on a nice layer of smoke flavor that one gets from the Egg in the first half of a cook.  I would normally suggest indirect on the Egg, but you seem to have a unique cooking method going here...so I'm not quite sure in this case.

     

     

     

    -SMITTY     

    from SANTA CLARA, CA

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