I’m new to your videos, so forgive me if I’ve missed this in another video of yours, but if you use a paper towel to grip the membrane, it makes it so much easier to pull off. Ribs look great! Can’t wait to see more bbq videos with your 1969!
When do you usually pull ribs temp wise? I have an Oklahoma joe offset and when I make some ribs, they always take 7-6 hours and stall in the 140-150 range for like an hour and a half. Ive been cooking at 250-300 and they always take a while.
Thanks for the comments . I don’t usually pull by temp but by feel and how prone tender they are . I guess it would be around 195 . The last ribs I cooked I left unwrapped for the most part and only wrapped in foil with a little sauce for maybe the last half hour .
Ribs look great! I thought I saw some jirby influences going on by the way you trimmed the ribs and closing the stack damper some, but when you said jauce that did it. ha. I have a 1969 on order, hopefully by the first of the year. I'm pumped for sure. Looks like your splits are around 10-12" long? I need to cut some hickory so I want to cut it to the right length. Thanks!
Thanks you . Yes you definitely saw some Jirby influences 😀. I am hoping to get over there from the UK next March . You will love the 1969 . I think anything from 9-12” for the splits work well .
Gorgeous smoker. I wanna get the 1957. You think it will have even temperatures and cook similar to your grill? And why does it say "NSA" on the back of the smoker? Is that removeable?
Thank you . I am sure the 1957 will have even temps and definitely cook just as well . The NSA is an original marking on the steel stock used to build the smoker . I am sure it could be rubbed down but I like it . It gives character . Most that I have seen don’t have marks on them .
@@stonesbbq Thank you for replying back. I have noticed some barrels having some kind of faint yellow numbers on them. But yeah it's def not a big deal, I was just wondering. So now I'm actually on the fence to get the 1969 like yours haha. I think it just looks perfect.. I like the medium size design. The 57 might look a little mini for me. I'll sleep on it and decide. :D
@@rupman27isback I like the added letters on the smoker as it gives it a bit of originality . If you think you might prefer the 1969 then I would say if the funds allow go for it otherwise you will always wish you went for the bigger option
One of these days, I'll own a workhorse. Nice video
Thank you . You won’t be disappointed .
Beautiful! You made the common art of food preparation into the fine art of top-notch BBQ!
Thank you . That means a lot to me .
I’m new to your videos, so forgive me if I’ve missed this in another video of yours, but if you use a paper towel to grip the membrane, it makes it so much easier to pull off. Ribs look great! Can’t wait to see more bbq videos with your 1969!
Looks great!
Thank you
Awesome video my friend! Beautiful ribs! I can't wait to receive my WH 1975 this December. Can't wait. It'll be worth the wait!
Thanks for the comments David . It will definitely be worth the wait . Enjoy .
Awesome job
Great vid. My 1975 arrives in January…aka, not soon enough!
It will be worth the wait !
Ribs look great. That's a nice pit you have there sir.
Thank you Scott . The Workhorse Pits 1969 is a dream to use
Awesome video and those ribs looked perfect!
Thank you so much .
Great video, looks very tasty!
Thanks Spen 👍
Beautiful job on the ribs. Very impressive. I hit that big red “S”
Thank you 🙏
Hi Mike , much appreciated 👍
When do you usually pull ribs temp wise? I have an Oklahoma joe offset and when I make some ribs, they always take 7-6 hours and stall in the 140-150 range for like an hour and a half. Ive been cooking at 250-300 and they always take a while.
Thanks for the comments . I don’t usually pull by temp but by feel and how prone tender they are . I guess it would be around 195 . The last ribs I cooked I left unwrapped for the most part and only wrapped in foil with a little sauce for maybe the last half hour .
How often are you putting more wood on when you are cooking?
Around 1 split every 30 minutes or so
@@stonesbbq ty sir
Ribs look great! I thought I saw some jirby influences going on by the way you trimmed the ribs and closing the stack damper some, but when you said jauce that did it. ha. I have a 1969 on order, hopefully by the first of the year. I'm pumped for sure. Looks like your splits are around 10-12" long? I need to cut some hickory so I want to cut it to the right length. Thanks!
Thanks you . Yes you definitely saw some Jirby influences 😀. I am hoping to get over there from the UK next March . You will love the 1969 . I think anything from 9-12” for the splits work well .
Gorgeous smoker. I wanna get the 1957. You think it will have even temperatures and cook similar to your grill? And why does it say "NSA" on the back of the smoker? Is that removeable?
Thank you . I am sure the 1957 will have even temps and definitely cook just as well . The NSA is an original marking on the steel stock used to build the smoker . I am sure it could be rubbed down but I like it . It gives character . Most that I have seen don’t have marks on them .
@@stonesbbq Thank you for replying back. I have noticed some barrels having some kind of faint yellow numbers on them. But yeah it's def not a big deal, I was just wondering. So now I'm actually on the fence to get the 1969 like yours haha. I think it just looks perfect.. I like the medium size design. The 57 might look a little mini for me. I'll sleep on it and decide. :D
@@rupman27isback I like the added letters on the smoker as it gives it a bit of originality . If you think you might prefer the 1969 then I would say if the funds allow go for it otherwise you will always wish you went for the bigger option
@@stonesbbq True that! Thank you!
aqua terra?
pugggg
That will be Benson …
Looks great!
Thanks Joe . Much appreciated.