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Placing a butt or ribs on the grate?

post #1 of 8
Thread Starter 

Do you put the meat directly on the grate, or do you use foil underneath, or a silicone mat (I really dont trust the chemicals in those mats).

 

If you put it directly on the grate, does the underbelly of the butt cook more than the top, can it get burnt etc?  TY guys.

post #2 of 8

I like these...have used for 2-3 years now & love them. Multiple use on less greasy smoking like Slim Jims, Summer Sausage or pork loins. Can easily be cut in half for butts and picnics.....use full length for ribs. Spray with some Vegelene or some such non stick spray and nothing sticks. Maximum mileage can be obtained by flipping over and reusing if smoking again the next day or so. They used to be 12 bucks....I see they are up a little (what else is new).....http://www.homedepot.com/p/Clean-BBQ-Disposable-Aluminum-Grill-Liner-12212/202533766?keyword=aluminum+grill+grate+liners

post #3 of 8
Thread Starter 

What about using foil?

post #4 of 8
Quote:
Originally Posted by mummel View Post
 

What about using foil?


the bottom of the butt will get no smoke and where will the drippings go? Just put it on the grate and get a brillo pad....

post #5 of 8
Thread Starter 

Grate works for me. 

post #6 of 8

When doing a butt, I put it directly on the grate of my smoker at the highest position it will fit and place a half-sized steamer table pan below to catch the drippings. The pans are cheap and disposable.

post #7 of 8
Quote:
Originally Posted by mummel View Post
 

Grate works for me. 

:first: Me too. You will want to use a drip pan underneath on the rack below or you could do this.The first pic is a roasting rack or upside down rib rack in a pan to keep the Butt up out of the grease. This is nice if space is at a premium. The second one is a cooling rack on top of a baking pan. same concept.

 

post #8 of 8
If your really lazy(like me)just toss the grates on a gas grill then just brush it off.
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