First try at ribs

rhubbarddds

Rubbed the ribs with some mustard then a dry rub that consisted of salt, pepper, and cavendar's greek seasoning.  Wrapped in saran wrap and put in fridge overnight.  Came home during lunch today, lit up the egg, set the platesetter with a drip pan half full of water, placed the ribs meat side up, no foil.  Went back to work and 2.5 hours later I finally get a temperature update from the wife.  350....yikes!  I directed her on closing the vents a little more and we got it back down to 250.  A half-hour later she pulled the ribs and wrapped them in foil.  Another hour and half goes buy and I come home from work, checked them and sauced them.  I gave it 20 minutes and pulled them off.  They were awesome.  SWMBO says they're the best she's had and gives the BGE her blessing.  The method could easily be called the "place and pray" method....or the "light and flight" method as I threw everything together and went back to work hoping I wouldn't have to order pizza later.  

NonaScott

Very nice! Great way to start the rib fest 

calracefan

Don't need water in the drip pan,can cause temp spike when it evaporates. Do separate the drip pan and plate setter slightly (air gap) to keep drippings from burning.

Hub

MUCH better than the first time I did ribs.  The fire department wasn't on standby and your wife didn't complain that the ribs tasted like an ash tray.

rhubbarddds

calracefan said:

Don't need water in the drip pan,can cause temp spike when it evaporates. Do separate the drip pan and plate setter slightly (air gap) to keep drippings from burning.

dumb question, but what do you use to separate the drip pan and plate setter?  

saluki2007

rhubbarddds said:

calracefan said:

Don't need water in the drip pan,can cause temp spike when it evaporates. Do separate the drip pan and plate setter slightly (air gap) to keep drippings from burning.

dumb question, but what do you use to separate the drip pan and plate setter?  

I used alumin foil balls. Some people use plumbers tee conectors. 

bgebrent

Welcome man, good looking cook!

johnnyp

Welcome.  I'd eat it. Well done

charliebatutis

nice!