Ribs, Drip pan, What liquid in it?

Unknown

What is the general consensus of low and slow ribs when it comes to what liquid (if any) to place in it?? Water, applejuice, applejuice & water, etc.... Thanks

GriffinGaDawg

straight up apple juice. some say nothing but I figure it can't hurt to have the steam from the juice to keep the ribs moist.

BENTE

nmsg

dhuffjr

Nothing. I just use some foil with the edges curled up to keep the platesetter from getting grungy.

Rascal

If you're using a drip pan you'll want to keep some kind of liquid in it. Otherwise the drippings might very well burn abd leave your cook with a very nasty taste. You can use anything from water to juice or even beer.

Rascal

Rick's Tropical Delight

i keep hearing that, but i've not really noticed it.

nothin in the drip pan, but drippings.

Fidel

I have taken to using Newcastle Brown Ale. I have had pretty good results using it.

Hammer

Depending on what I cook, I use apple juice; red wine; white wine; or nothing at all.
I was discussing this with Shotgun Fred one time and he told me not to use any liquids when using the guru. Said it threw the temp readings off. I tried it for a while; then went back to using the above.
Never experienced a burnt taste however when not using liquids.
Hammer

AZRP

I guess its just me but I've never found any advantages in adding liquids to the drip pan other than to keep the drippings from burning, say for gravy making. -RP

Rascal

I was doing a long, slow cook and had the drip pan sitting on the plate setter (legs up). Perhaps I should have used some kind of spacer/s under the pan as everything that dripped eventually would turn black & nasty. That's just been my experience....

Rascal

Hammer

I find that in some cuts of meat that the wine acts as a tenderizer; and when the alcohol burns off and it will, that the flavors of the wine will leave a small distinct taste.
The apple juice has that same type of effect as well. Maybe it's because after so many years of wine tastings, that my palate looks for these things.
But I hear you!
Hammer

dhuffjr

If you don't use a drip pan or some foil your platesetter will have that burnt black grim on it. That is why you need one to make the clean up easier. I've noticed no ill effects from burnt drippings. You'll notice that gunk will accumulate on the grid and dome for that matter and turn black during long slow cooks too.

GangGreen

I go with apple juice and apple cider vinegar......works great

Rick's Tropical Delight

yeah, i get that too if there's just a little drippings. i don't think it changes the taste of the meat though.

4 pork butts have so much drippings they don't burn cause the liquid is so deep in the pan. this pan is so tall, spacers wouldn't fit underneath.