For once Swertz is right. You should cook ribs indirectly. Leave the
water pan out. You will get more flavor with dry heat.

Steve Wertz wrote:
>
> On Sun, 29 Feb 2004 18:55:24 -0500, "clifford payne"
> > wrote:
>
> >I have followed the various threads here about the Weber and decided to buy
> >one.
> >
> >I have an operational question I hope y'all can answer.
> >
> >I want to take out the water pan and smoke my ribs on the high level, so the
> >pork fat will drip on the charcoal and give up that wonderful barbecue
> >smell. Will that work? Is there anything special I should know?
> >cliff, from pgh
>
> To me, that "wonderful BBQ smell" comes from the vapors of the
> meat and the smoke, not from the sizzling fat. That's something I
> liken more to grilling.
>
> -sw