indirect rib question

Austin Egger · June 2010

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

FlaMike · June 2010

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.

ChargerGuy · June 2010

I never have an issue with this and I never cut my racks in half, here is a recent cook I did!

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=894305&catid

Richard Fl · June 2010

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.

fo

Car Wash Mike · June 2010

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.

Mike

Big'un · June 2010

Additional foil as stated earlier. The foil WILL deflect the direct heat.

Car Wash Mike · June 2010

Then why bother with a plate setter at all? ANd how foil do you need to use?

Mike

Smokin' T · June 2010

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 Mike · June 2010

I just put the can in the chicken, no foil. Where do you use the foil?

Mike

Big'un · June 2010

I don't use a plate setter. The ribs tonight were wonderful, even with foil.

indirect rib question

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