Maybe someone can tell me what I am doing wrong. I smoke St Louis Style Spareribs for 5-6 hours on average. The smoke rings I get are about 1/8" and I add wood ever hour or so. How do I get those nice rings that damn near penetrate down to the bone?
Maybe someone can tell me what I am doing wrong. I smoke St Louis Style Spareribs for 5-6 hours on average. The smoke rings I get are about 1/8" and I add wood ever hour or so. How do I get those nice rings that damn near penetrate down to the bone?
I may be new at this but I can't say I agree. These were done with Propane.
Unless you are using a stick burner or a charcoal fired smoker you wont get much of a smoke ring. Electric and propane smokers don't produce much if any of a smoke ring.
I agree with AJBert, smoke rings have no taste.
I know this is of no help to you but I am much more concerned about the taste than the "look" of what I smoke.
With that being said, are you happy with how the ribs taste?