Hi All. I had a successful smoke of both spare ribs and baby back ribs this Summer. I then tried slow cooking some shrimp and, last weekend I tried both a fresh half turkey breast and a whole chicken at the same time after applying a rub. I made sure the temp was 165 degrees in both poultry and did not brine as I need to reduce salt. The results were fantastic. Both birds were moist and very fresh tasting. (I found that the MES meat probe was too high by 30 degrees (!) when inserted to both birds and I avoided hitting bone. That was very disappointing! I know others have the same problem. I'm just not sure what the solution might be.)
Here's my question: When I smoked the spare ribs and baby back ribs, I simply put 4 slabs on 4 of the MES racks - meat side UP - and let 'em smoke. I don't want to mess with success but, given the mess that the smoking of 4 slabs on 4 racks made I wondered if the following might work just as well without as much mess, and yes, I've aluminum foiled wherever I could, down below.
What if I put small racks into aluminum pans and put the ribs, meat side UP (again) on the racks in the aluminum pans and THEN put the aluminum pans on the MES racks? This way the pans would catch the drippings and not mess up the MES so much. Would the ribs cook just as well this way as if they were put directly on the MES racks - or does this create issues? I realize smoking can be inherently messy and maybe I should just resign myself to this but I thought I'd ask the pros - YOU! - for your worldly experience in these smoking matters.
Thanks for your kind assistance!