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

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

    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?

    #2
    Have another beer! Don’t freak, they might take another 30 minutes to an hour without crutching. What’s your smoker temps?

    Comment


      #3
      246 at the moment...

      Comment


        #4
        45 minutes at 162 on the ribs. I hate the stall especially when I'm hungry.

        Comment


          #5
          Both PBR and wrap.
          Need to ask? Okay, maybe about wrapping, but about another beer?

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            #6
            Are you going to let a dead hog dictate when you get to eat? By all means, crutch.
            Last edited by Steve R.; July 26, 2021, 10:00 PM.

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            • bbqLuv
              bbqLuv commented
              Editing a comment
              That is not a dead "HOG", looks more like a No Go Show Boat.

            #7
            Kick the temp up to 275 and crack a beer.

            Comment


            • bbqLuv
              bbqLuv commented
              Editing a comment
              How long do you recommend cooking the ribs? 1, 2, 3, 4, or more beers?

            #8
            Have a salad

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              #9
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              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                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
                bbqLuv commented
                Editing a comment
                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.
                Last edited by bbqLuv; July 26, 2021, 05:03 PM.

              #10
              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.

              Comment


                #11
                203-205 internal, and/or probe tender.
                Happy Grilling to you and PBR too.
                Last edited by bbqLuv; July 26, 2021, 05:11 PM.

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                  #12
                  Could have benefited from a little more patience but it was damn good anyway. Meathead's Memphis Dust is the bomb.
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                    #13
                    That’s not PBR, Oh my!

                    Comment


                    • bbqLuv
                      bbqLuv commented
                      Editing a comment
                      smokenoob you're right, it's not PBR.
                      I bet those ribs were hanged in the pit and not hung.

                    #14
                    I’m doing the same thing with my chuckie right now…..

                    Comment


                    • mnavarre
                      mnavarre commented
                      Editing a comment
                      Kick the temp up to 275 and crack a beer...

                    #15
                    If in doubt, always crack a beer, the rest will sort itself out

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