Originally Posted by Subzerogriller
Thanks for the help, guys. I was planning on a drip pan filled with water to double as the heat diffuser. Is this a good idea or bad?
Be careful about cooking on that Egg, it may just get you to wanting one!
I don't put any water in the drip pan, and in fact stopped using a drip pan. Now I just get some heavy duty foil and fold it in half then turn all the sides up to keep any drips in, and place that on my plate setter. Depending on how long your ribs are, they may hang over the plate setter some, and if you make this "boat" the right length, part of it can overhang the plate setter the same place your ribs overhang and give them some protection from direct heat.