Secret for Smoke Ring on Ribs?

[hsfootballfan66]

I have smoked spare ribs several times. I like the flavor. They have a nice smokey/bbq taste to them, however, I've never been able to get a smoke ring on them. The best I've gotten is just a very, very thin line of pink. I usually smoke spare ribs for 5-6 hours and I don't wrap them. It seems like I should be getting a ring, but never do. I have an MES30 and I use apple/oak wood mix. I usually put smoke on them for about the first 3 hours. Does anyone have any pointers/tips on how to get a smoke ring? Am I doing something wrong? I know it's more of a looks thing because the flavor is there, but any help or tips would be appreciated. Just trying to fine tune my craft as I get more experience.

 

[gmc2003]

Unfortunately your not going to get a smoke ring with an MES. You may be able to get one if you add a amnts, but even then I'm not sure. Don't worry about the ring and enjoy your food.

 

[hsfootballfan66]

So what you are telling me is that I have to invest in a quality stick burner to get that smoke ring? Oh darn. I'll have to tell my wife I just have no other choice! I wish there was another way, but I'll tell her I just don't see any other alternative, haha. But, she does love the BBQ I cook so she supports my hobby and the fact that a pork shoulder, etc. will give our family multiple meals that she doesn't have to cook. Thanks for the input. I knew I was getting a good amount of smoke on it because the flavor was there. I have dreamed of getting a stick burner set up. With my lifestyle though it's hard to beat the MES because it's rare for me to have a chunk of time 6+ hours to tend the fire and temps unless I do the smoke overnight. Ah, one day...one day.

 

[indaswamp]

You need flame which produce NO and CO gases in higher concentrations than a smoldering pellet tray to get a good smoke ring. You can put charcoal dust in the tray, which burns hotter and can burn the wood hotter and that will help produce more NO and CO gases to form a ring. OR, you can cheat and use cure on the outside of the meat prior to smoking. Let it brine for an hour or so then rinse off. The cure releases NO gases once it breaks down in the meat so you will get a pink ring....

 

[indaswamp]

FWIW, the smoke ring does not really affect the flavor of the meat, it's more for looks.

 

[SmokinAl]

All of the above!
Al

 

[petehalsted]

What they said. I have probably done over 200 pounds of meat in my MES since december, 0 smoke rings, 0 complaints!

Here is meatheads post on the subject if you want to "geek out" on the science of it.

 

[Rings Я Us]

Get one of these cheap things and use charcoal and wood chunks. Or a Weber Kettle

 

[jbellard]

Man as long as your
Ribs taste good the smoke ring isnt
A big deal.
I wouldn’t worry about it.