DivotMaker
New member
coachB said:
Yeah, the wheels are already turning, Bill! I possibly see a Packers theme in the Big Daddy's future!
"Three's Company" now that Big Daddy's in the house!
- Thread starter DivotMaker
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Yeah, the wheels are already turning, Bill! I possibly see a Packers theme in the Big Daddy's future!
R
RG
Guest
Wouldn't this be "The Big Brother" ? 
DivotMaker
New member
Ribs are done! I did something I never do this time - I sauced them at 4 hours with my St Louis sauce. At 5:30, I pulled them. They weren't quite as done as I like them, but I was hungry! Good pullback on the thinner ends, but the thick ends were still not as "fall off the bone" as I like them. I probably should have gone another :30. They had good pull, but still not too tough. I'd say they were a 8.5 out of 10. Not my best, but far from my worst!
A thin sauce coat was really good. I usually prefer to smoke them dry, and add the sauce later, as most sauced ribs I've ever had are way too gummy and sticky. My sauce is not real thick, so it was more of a sweet glaze. No additional sauce needed!
A thin sauce coat was really good. I usually prefer to smoke them dry, and add the sauce later, as most sauced ribs I've ever had are way too gummy and sticky. My sauce is not real thick, so it was more of a sweet glaze. No additional sauce needed!
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KY Smoke
Guest
They look pretty darn good to me Tony!! 
Congrats on joining the #3 club! You've got quite a trio! 
Congrats on joining the #3 club! You've got quite a trio!
DivotMaker
New member
Thanks Jeff! I really love the depth of this bad boy!
K
KY Smoke
Guest
The depth and the larger element is what swung me to the #3 and not regretting it a bit! I looked at the Baby Backs at Sams on Friday, but wanted to make sure that's where you said you got yours from. You answered that today. That may be "What's for Dinner" next weekend!
Really glad you're liking your new addition Tony!
Really glad you're liking your new addition Tony!
DivotMaker
New member
Thanks Dale!
BedouinBob
New member
I don't know Tony, as a #2 owner, that looks pretty cavernous to me!! Did it echo when you talked into the door?
DivotMaker
New member
Grampy said:
Sorry the way that read - I pulled them 5:30 into the smoke, not "at" 5:30.
Coincidence on the time! These were really meaty ribs, and could have used another 1/2 hour.
Grampy
New member
"Sorry the way that read - I pulled them 5:30 into the smoke, not "at" 5:30. Coincidence on the time! These were really meaty ribs, and could have used another 1/2 hour."
_____________________________________________________________________________________
Ah! Now that makes more sense. 8)
Coincidence on the time! These were really meaty ribs, and could have used another 1/2 hour."_____________________________________________________________________________________
Ah! Now that makes more sense. 8)
DivotMaker
New member
Thanks Ralph! Hopefully, one's in the plans for this weekend!
elkins20
New member
Hey Tony, Looks really good, wondering when you added the sauce if bumping the temp up would put a glaze on them. Rather than putting on a char grill to do a reverse sear? Not sure if you get it down your way, but I am stuck on Gates original sauce. As is very close to what my Mom used to make and she used Maul's BBQ sauce as a base. I have her recipe but cannot get some of the ingredients she used. 
elkins20
New member
Hey Tony, I have been thinking about Rickne #3 for sale. Just really cannot justify it as mostly just cooking/smoking for one. Also right now the budget is kind of tight. But, I remember him saying for the smoker and cart would be $350 and that would be a steal. I may have to pull the trigger on this one. Just looking for a second opinion. As others have said is better to have too much room and not need it than to need more room and not have it. I think I will talk to Rick some more to see what the $350 includes, if it also includes the cart may go for it. Any thoughts since you have both now?
DivotMaker
New member
elkins20 said:
Bill, if you can swing it, it's a great deal! It wasn't about how much I wanted to smoke, but how long (length)! I wanted room to do full packer briskets and rib racks, and maybe a beef clod (if I can ever find one!).
Not sure about the bumping temp on the sauced ribs - I'm new to it! My sauce isn't real thick, and it became sticky, but not glazed. I'm OK with that...just added a different flavor than normal!
DivotMaker
New member
NDKoze said:
Gregg, I pre-drilled holes around the perimeter of the top, and a couple in the middle. Then, laid the top down (bottom side up), and put the upside down cart on it, centered, and used #10 x 3/8" stainless pan head screws. Worked great. Bolted the smoker to the cart (see pics above).
