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Indirect for Baby Backs?

Unknown
Unknown
edited November -1 in EggHead Forum
I've never cooked before on the BGE. Need some help explaining what the "indirect Method" means. I don't think I got the accessories for indirect when I bought my egg. If someone could help explain how to set up for indirect and what I need, it would be greatly appreciated. I'm planning on smoking baby backs tomorrow using the 3.1 1/2.1 method w/out a platesetter or a v-rack @ 225. I'm looking forward to hearing some responces and other procedures also.
Thanks in adavance- scarrier
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Comments

  • Chainsmoker
    Chainsmoker Posts: 114
    scarrier,
    I don't really know how you would do it w/out a platesetter...or an extra grid. Do you have and extra grid?
    Ryan
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  • Unknown
    Unknown
    chainsmoker,
    I don't have an extra grid. Would one of those aluminum drip pans hanging from the top grid suffice? I'm thinking the drip pan could act as a buffer. What would be the size if I did pick up an extra grid?[p]thx - scarrier
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  • ChefRD
    ChefRD Posts: 438
    scarrier,
    I'll try to help out a little. Indirect cooking just means that you place a barrier of some sort between your food and the hot coals. Lots of times it is some kind of bricks etc. that will absorb/deflect the heat so that the food doesn't see the direct heat and radiant heat from the coals. (is that the same thing? :)) anyway, you get no flare ups and it cooks more like in a wood fired oven.
    A simple indirect setup is to get a 18" grill from Lowe's or your favorite hardware store.
    Put a big bread pan on your original grill. ( my bread pan is about 9x12).
    put foil in the the pan for easy clean up
    put the pan on top of your original grill.
    Lay your new grill on top of the pan and put the ribs on top of the new grill trying to keep most of the meat above the pan below the new grill. I normally cut the slab in two pieces.
    So now your ribs are kinda suspended in air over a pan that is sitting on your original cooking grill.
    This is not the only way and probably not the best way, but it will work in a pinch and watch the ribs, if the meat is pulled back a quarter inch or so, check them for doneness.
    HTH,
    ChefRD[p][p]

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