drip pan for rib roast in WSM. or not?

[fxsales1959]

I'm doing my first rib roast in the WSM for Easter. Previously I've done them on a rotisserie in my Napoleon with a rear infrared burner. hey were always good, but no smoke (unless I added a tube). Trying to be different this year.
The cook part is pretty elementary with all the therm probes and such. Back yonder when cooked in oven always had a pan or dutch oven to catch all the drippin's (for help with au jus)
Was just curious if setting the roast in a tin fole pan to cook will impede anything? Just hate thinkin of all those juices dripping into the water bowl and going to waste.
TIA
John

 

[chopsaw]

Meat on upper rack , pan on the second rack ? Or is the second rack taken ?
On a pellet grill , but same idea .

 

[BrianGSDTexoma]

Like Rich showed with pan on bottom rack. Probably need to add some liquid in pan or juices may just evaporate as the drip down just leaving the fat.

 

[texomakid]

Not a rib roast but I use this set up to cook more than one rib roast. As in this pic, I also use this set up for the smoke portion of my reverse sear process.

I typically put all my items in the bottom such as garlic, onion, beef broth or stock & let the dripping and smoke from the cooker drip into the pan. Worked like a charm for me. Just strain to a pot when done cooking your rib roast and finish your au jus to your liking.

 

[fxsales1959]

Meat on upper rack , pan on the second rack ? Or is the second rack taken ?
On a pellet grill , but same idea .
View attachment 692882

no lower rack on WSM. roast in foil pan. my add some water to keep from burning up the juices.

 

[chopsaw]

no lower rack on WSM.

It should have 2 cooking racks . Maybe you know that , but don't have it ?

 

[fxsales1959]

It should have 2 cooking racks . Maybe you know that , but don't have it ?

I use a water bowl. in lieu of lower rack.

 

[jcam222]

Not a rib roast but I use this set up to cook more than one rib roast. As in this pic, I also use this set up for the smoke portion of my reverse sear process.

I typically put all my items in the bottom such as garlic, onion, beef broth or stock & let the dripping and smoke from the cooker drip into the pan. Worked like a charm for me. Just strain to a pot when done cooking your rib roast and finish your au jus to your liking.

View attachment 692883

Great set up if limited to a single grate for sure!

 

[JLeonard]

I do a lot of my cooking @texomakid style in my vertical cooker. Great way to catch them juices. And like he said….add some beef broth in there will help keep the juices from evaporating.

Jim

 

[HushyQ]

Agree with the pan and broth. Doing a rib roast on the Treager and will put broth and whole garlic cloves in pan below. I've never used the WSM but can you put a rack on the water pan and set your pan with broth on that? Or put a rack on your broth pan so the roast doesn't sit in broth?