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Is it important for your meat to have a smoke ring?

post #1 of 5
Thread Starter 

I smoked some Baby Back ribs on my 18' WSM yesterday but I noticed that they didn't have any smoke ring on them. I smoked them at 225 for 5 hours with three chunks of apple wood and one Oak but not a sign of any ring. Does the smoke ring make your meat have that smokey flavor?  If so, how do I achieve it when I smoke?

post #2 of 5
The ring is just for looks.

I like havin it thou.

How was the ribs?
post #3 of 5
Yep, like Adam said.... Just for looks ! But it does seem to get quite a reaction from folks when it's there !
post #4 of 5
Thread Starter 
post #5 of 5

Here's a good article that explains the smoke ring.. and it has nothing to do with smoke! 

 

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

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