First Beef Ribs, no smoke ring?

Discussion in 'Beef' started by ihocky2, Jul 5, 2013.

  1. I ran my first batch of beef ribs yesterday and overall I was happy with the results. Sorry, no pictures. I did a simple rub of a little cayene, paprika, garlic powder, black pepper, and salt. I ran them 3-2-1 at 225 with apple wood, I used a little Carolina style BBQ sauce as a glaze, which gave a nice little zip to the flavor. Flavor turned out good, but a little light on the smoke but nice an beefy tasting. My biggest disappointment is that I had no smoke ring at all in the meat. I am thinking maybe running the 3-2-1 at 250 next time to see if that helps. Any suggestions on anything else that might help?
     
  2. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    What type of smoker are you using?

    You won't get a smoke ring with an electric and truthfully, there is not a lot of meat on ribs anyway, so sometimes you get the smoke ring, sometimes not.

    Bill
     

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