I did spare ribs today. I did the 3-2-1 method. The rack was 5.5lbs. I used hickory wood chips and used a little apple wood. I did not have the smoke ring on the meat when I cut it apart. The ribs turned out great ( not fall off the bone as said with the 3-2-1 method. I coked at 225 degrees ). Does the smoke ring matter as far as taste? Just more of a smokey flavor? Should I be adding more wood through out the smoking process? I only put sauce on the last 45 min. BTW I use a MES 30 smoker that I bought and used for the first time in less than a week. I have been excited to use it and have already smoked 2 chickens and salmon.
Smoke ring
- Thread starter mn rusty
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Not gonna get a smoke ring from an electric heat source. I add some lump charcoal to the chip tray and can get a hint of a ring but not much.
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