Ribs on FEC100 and "Drips"

firemanpeteMember

We do KCBS comps, and cook our ribs on the FEC100. We normally cook 6 racks. I put 2 racks on the shelfs 1,2, and 3.

However, I am having trouble with drips from the upper shelfs dripping on the bottom and staining the ribs. I have tried to lay them out different, but it still happens.

Any suggestions, or a better/different way to lay them out?

THanks

Pete

4/15/132:53 PM

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trucky1008Member

We cook ribs on racks 2 and 4 on a 7 rack setup, and use rack 3 to act as a drip barrier. We line foil on rack 3 and make sure the ribs on the rack below are under the foil.

4/15/1310:08 PM

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Former Member

We cook St. Louis trimmed, 4 racks on rack 2

4/16/1310:50 AM

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davidquallsMember

Like Trucky, I foil a rack between the two levels of ribs and there is no loss of heat or smoke.

4/16/134:16 PM

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firemanpeteMember

Great, thanks guys. Sometimes the obvious solutions are too simple. I was also thinking of putting the ribs on a baking rack, and placing that on a cookie sheet to collect any drippings.

4/16/134:41 PM

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cal 2Member

I use the KISS method...I cook only three slabs, oh well!

4/16/136:15 PM

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tomMember

We use cal's approach and have found, over enough years, the cut bones on St Louis will drip some blood.Rather than trying to out think it,we just use the tweezers to remove, best we can, and set the glaze over the spots.

4/18/1312:16 PM

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Former Member

We do 4 on the top.

4/25/1311:47 PM

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Former Member

You only have to turn in 6 samples. I do 8 a lot of the time with 4 racks being cooked. Don't cook for a crowd. It's a contest :-)

5/6/139:38 PM

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