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Rib question

Willie Lump Lump
Willie Lump Lump Posts: 229
edited November -0001 in EggHead Forum
My question is what people do for drip catching. I have been putting an disposable aluminum pan under my ribs with water in it.
My reason is that I don’t like the smell of the drippings hitting a hot plate setter.
Is there anyone that has figured a way to do ribs without the water pan and no bitter smoke from the drippings?
Thanks, WLL
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    I usually wrap the plate setter in HDAF and some times place a drip pan with water. The foil will burn the grease, but have not noticed a foul smell or taste over the years. Also the HDAF makes for easy clean up.
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  • RRP
    RRP Posts: 26,511
    ditto on the wrapping and ditto on no smell or taste problem.
    Re-gasketing the USA one yard at a time 
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  • thirdeye
    thirdeye Posts: 7,428
    DSC08479a.jpg

    I've given up on the plate setter for ribs, and only use a 1/4 sheet pan or a dispsosable aluminum pan as a heat deflector. I use a raised set-up with the drip pan one level below the cooking grate.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Willie Lump Lump
    Willie Lump Lump Posts: 229
    I had it in my head that you needed a thermal mass to deflect the energy for an indirect cook. I will try somthing high and light.
    Thanks, WLL
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  • LFGEnergy
    LFGEnergy Posts: 618
    I have been getting these foil pans from Papa Murphys when I buy pizzas for BGE (about once a week). They will give you one for free, and rest are $0.49 each, so I usually have 5 or 10 in garage.

    You can get a few uses off of one pan. I pour off grease, and put over by fence, and then do a quick rinse outside before reusing. About three times and it goes in the trash. ;)

    They really fit nice in a large.

    Good cooking!

    Dave in Keller, TX

    3893019653_e6310c0bba1.jpg

    Fits nice!

    3893019273_d38a41a6fe_m1.jpg

    Holds enough for a few butts.
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