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?