I wanna crutch cause I'm getting hungry....

[Dalmore]

Baby back ribs on my Bronco for 3 hours now. And I'm starving smelling the ribs smoking so I'm gonna crutch ... Or should I have another beer?

[Panhead John]

Have another beer! Don’t freak, they might take another 30 minutes to an hour without crutching. What’s your smoker temps?

[Dalmore]

246 at the moment...

[Dalmore]

45 minutes at 162 on the ribs. I hate the stall especially when I'm hungry.

[bbqLuv]

Both PBR and wrap.
Need to ask? Okay, maybe about wrapping, but about another beer?

[Steve R.]

Are you going to let a dead hog dictate when you get to eat? By all means, crutch.

[bbqLuv]

That is not a dead "HOG", looks more like a No Go Show Boat.

[mnavarre]

Kick the temp up to 275 and crack a beer.

[bbqLuv]

How long do you recommend cooking the ribs? 1, 2, 3, 4, or more beers?

[Murdy]

Have a salad

[Dalmore]

[Mr. Bones]

Looks like a tasty brown beer, at least!!!

Things are lookin up, Amigo!

Stouts an Porters are def my Faves!

Guinness Extry Stout is my Daily Driver, bu I always try others, as I happen upon em...

[bbqLuv]

Mr. Bones for brown beer mix equal parts red and green food coloring to BPR.The more coloring the darker the beer. Then add a few drops of bitters and there you go. A friend who turns his nose up on PBR liked Shittilzle beer. Go figure.

[Dalmore]

Finally out of the stall. Ribs at 171 now up 8 in the last 20 minutes,or in the last half a beer depending on your scale.

[bbqLuv]

203-205 internal, and/or probe tender.
Happy Grilling to you and PBR too.

[Dalmore]

Could have benefited from a little more patience but it was damn good anyway. Meathead's Memphis Dust is the bomb.

[smokenoob]

That’s not PBR, Oh my!

[bbqLuv]

smokenoob you're right, it's not PBR.
I bet those ribs were hanged in the pit and not hung.

[SheilaAnn]

I’m doing the same thing with my chuckie right now…..

[mnavarre]

Kick the temp up to 275 and crack a beer...

[Stuey1515]

If in doubt, always crack a beer, the rest will sort itself out