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indirect rib question

Austin EggerAustin Egger Posts: 256
edited 2:59AM in EggHead Forum
I love cooking baby back ribs but I have always cut each rack in half so that I can arrange them to not hang over the platesetter. I typically cook them indirect at 250 for around 5 hours with a drip pan underneath the grid. Is there any problem with keeping the racks whole and have them covering the entire diameter of the egg? Do the end ribs turn out bad since they are cooking more direct? As always, I appreciate any input :)


  • FlaMikeFlaMike Posts: 648
    Try a little aluminum foil as a shield under the parts that hang over the platesetter. I usually do that with spares and it works very well.
  • ChargerGuyChargerGuy Posts: 357
    I never have an issue with this and I never cut my racks in half, here is a recent cook I did!
  • Richard FlRichard Fl Posts: 8,248
    I take the grid and place 4 pieces of HDAF so as to make a box in the center over the drip pan. The opening of the square is about 12-14 inches squar.and then the parts hanging over the plate setter do not burn. The foil is about 3 inches in from the edge. Here is a picture with poultry.

  • Car Wash MikeCar Wash Mike Posts: 11,244
    I always cut off 3-4 ribs and stack them on top of the others when using a V-rack. I don't consider foil a heat barrier, so wrapping them is not going to help.

  • Big'unBig'un Posts: 5,909
    Additional foil as stated earlier. The foil WILL deflect the direct heat.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Then why bother with a plate setter at all? ANd how foil do you need to use?

  • Smokin' TSmokin' T Posts: 259
    When doing a beer can chicken, foil sure deflects the heat from the wing tips when they are wrapped with foil!!

    Tom, Dunedin, Fl
  • Car Wash MikeCar Wash Mike Posts: 11,244
    I just put the can in the chicken, no foil. Where do you use the foil?

  • Big'unBig'un Posts: 5,909
    I don't use a plate setter. The ribs tonight were wonderful, even with foil.
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