Interesting concept......but I bet over time you'd have some issues with it. If you ever get it really hot like you would to cook steaks or burgers, that paint on the outside of the barrel will likely start to deteriorate and if exposed to the weather will rust over time. I don't know what kind of paint they use, but even the high temp stuff fails after a while. I'd be curious to see if this is just a standard 50 gallon drum...if so the wall thickness isn't very thick. Watching the video my guess is that it would work really good for hanging chicken where the shape/size of the meat is more located at the top and not hanging down into the coals. It will no doubt be hotter down by the coals and if you do ribs, unless you're able to switch em around mid cook, the ends will probably burn. Also in the video, the ribs coming out with the sauce all over them is misleading. They way they are hung the sauce would drip down off of them. or, just put sauce on when you take them off but not ideal. I'm also not sure how you'd work around the ribs being hung and getting them cooked right. Typically when you cook ribs, they are just starting to pull apart easily when they are considered done. I'd hate to go out and check on your progress and see half the racks have torn apart and are sizziling in the coals. Last thing I see is the location of that grill grate for cooking burgers. The way its located down inside the barrel will make for a hell of an effort to flip the burgers. You'll be cramped for space and if its hot enough for cooking burgers you'll have a bunch of heat in your face.
I don't mean to be a pessimist..but with as much cooking as I have done, these are the things that jump out at me when I watched the video.
plus it is a Colorado company as well!