Ribs without the Plate Setter?

Unknown

I bought my first BGE yesterday, and christened with thick delicious burgers which were easily the best I ever made.[p]I want to try babyback ribs tonight only there's one problem... the plate setter is on back order I won't have it for days. All the rib recipes I've found so far require the plate setter. I'd like to cook them upright in my Weber rib rack, only I'm worried that w/o the plate setter the direct heat (even at 220) will lead to unevenness in temp. (I don't have to use the upright but its the best way to space them out on my medium bge) [p]Does anyone know a method or recipe?[p]Thanks!

Rusty Rooster

Paul N,
If you have a raised grid that could help and if so putting a drip pan below on the regular grid will make it indirect a little. Hope this helps.
Tom

BGE Pit Crew

Paul N,[p]Paul, you can cheat a little with baby backs. Put them on direct with you rib rack for 1.5hrs turning every 45 mins, remove ribs and rack and place them top down on heavy duty foil and pour a little honey and apple juice over ribs and close foil, put in egg for another hour, remove ribs and foil (be carefull HOT), and put back on with or without rib rack for another hour +/-, good luck.[p]Keep smokin, Dana

Unknown

Thanks Dana, Cheryl and Rusty! Such fast and helpful responses to to my first post. This forum looks great![p]I'll let you know how it goes.[p]Paul

Steeler Fan

Paul N, a little late with a possible solution. A while back somebody mentioned using the bottom of a flower pot. Note: make sure it is untreated. Sneak out in your garden take one of your spouse's plates, cover with aluminum foil, cook. Next day place it back under the flower pot. Noone will be the wiser except the thousands who use this website. If by chance it cracks on you got to Home Depot and get another one they are less than 2 bucks. Since you did not mention what size egg you have make sure you have enough space for air/heat circluation. Good Luck

Unknown

everyone,[p]Thank for the help.[p]I ended up using regular bricks I washed and soaked plus a small pan under the rack. While I was away the temp creeped up over 300. It may have been that high for as long as 20 minutes, so I knew I'd have to pull earlier than planned. I ended up knocking an hour off the 5 hour recipe. They weren't "fall-off-the bone" but they were still the tastiest ribs I'd ever cooked. Much thanks for the help.