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

[dmarkj22]

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?

 

[pc farmer]

The ring is just for looks.

I like havin it thou.

How was the ribs?

 

[Rafter H BBQ]

Yep, like Adam said.... Just for looks ! But it does seem to get quite a reaction from folks when it's there !

 

[dmarkj22]

I just posted a thread describing how they came out.

http://www.smokingmeatforums.com/t/...de-my-own-dry-rub-and-sauce-pictures-included

 

[aprilized]

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