Howd you rest them ? Holding oven or just on the counter in the foil ?

Love it

Jirby is it possible to create these on a kamado smoker

I appreciate the video it's showing way more in detail than anybody else how to cook with wood I feel like I can actually do it now

I’ve cooked my ribs following your method twice. They were the best ribs I’ve ever made. Thanks for sharing your philosophy on how to prepare and cook the ribs…

Dude that looks amazing. i'm new to smoking. can I do this with a whole turkey?

great tip!!!

why no collector? I wonder what or if it would change the way it cooks

why no collector ?

Make more videos please!!!! They are fantastic and helpful!

I feel brave because I idid no foil but paper beef ribs on the drum

I built this smoker with a couple of modifications... A diffuser plate in the smoke chamber, a piece of plywood as a damper on the chimney and another cinder block as a damper for the fire box. My first cook was yesterday, 2 racks of ribs at 225ish for 4 hours and another hour at 300ish using oak. They came out perfect. This is a legit smoker. Mine has 900 sq. inches of cooking surface and all in it cost $350.

Thank you for the tips. Can't wait to try them.

Do it your way. Your own way is what makes it great. And people love it. You cannot and will not please all people.

can please you make a full video just like the beef ribs video where you walk through the whole process of cooking the brisket from the time you start them on the smoker with temps and hourly checks. This really helped me elevated my beef ribs was hoping would get something similar for the brisket. thank you!

Most annoying woman on earth Sounds like beavis

Are you going to make anyone videos? I sure hope so!

Man this was the best method to do beef ribs. It was only my third time using offset smoker was life changing. Did 4 racks for 20 people and they were blown out with the bark, taste and tenderness. The fire management method and no wrap are so easy and effective. No none sense tips like other famous pit master. This guy is the real deal!!

Jirby is a habitual rule breaker. Reminds you that there are no rules in BBQ!

What brand of beef Bouillon are you using and where can you buy it?

I made this in my driveway, and the dickheads in the codes office in my town made me take it down, and also demanded a permit to rebuild in my backyard. I made some pretty good food on it though for the summer I had it.

In 2024, those prices are phenomenal!

I built this and I'm cooking a brisket on it right now. I use a couple of pieaces of 2x4 for a damper on the chimney, and a cinder block to restrict the intake sliding back and forth as needed. Works great. I'm four hours into the cook and the bark is looking really good. Really good.

You can never have too much Duke's!

practice not saying "um" every 10 seconds. It will help your vids. Love the homey idea!

Thank you for sharing

I’d love to see you do some whole chickens on the new pit. Especially just to get an idea about how you would do whole chickens.

Subscribed. Can this be used on pork or chicken?

This is THE "Fire management" video.. Every bbq yt channel refers to it. Top work. Learnt a lot.🙌

Information on this video is priceless

Do u ever feel bad about using so much fuel for a small cook? 😊

How long will that fire last before starting a new one

I had an idea for a bracket that can retrofit on to existing Goldee's smokers to give you those locking points for the firebox door opening position. I can model it in CAD and show you if you're interested.

This channel is undervalued and deserves more subs for sure.

I just got 50 cinder blocks for $2 bucks each. Facebook marketplace 👍🏼

Is the firebox insulated?

Thanks a ton man!!

300° - 325°? That seems a little high for a rib cook. Highest I ever run mine is about 275°. Is that only because it's whole pork spare ribs? I usually do St. Louis spares or baby backs.

Very simple and nothing skipped.

Dude's narration is really enjoyable....doesn't take himself too serious, but you can tell he knows wtf he's talking about.

I add a half TB of fish sauce

This is pure Goldee

Hi Jirby, has this evolved over time I know you guys are always coming up with new things!

How long are you resting before putting into the warmer at 140

I have put mayonnaise on chicken and it keeps it moist. You won't even taste the mayonnaise after it's cooks.

Has anyone ever ordered 6lbs of brisket before bro 🤔. I wonder how much that would cost you guys accept cash right. Lastly, man knowledge is power and if you have power u have the world ty for sharing bro

Bloody freaking legend 👏 full sending never lifting 😏🤙mobbin deep 🙌 yaeeyaae 🫡 ty for the video knowledge is power new sub have a good weekend bro

My girlfriend won't let me build one of these in the back yard, can you believe it!? 😭

What do you say to the foil police with all the toxins coming out from the foil into the food?

Sonic for the win full sending never lifting 😏🤙mobbin deep 🙌 yaeeyaae 🫡