- Jun 15, 2015
- 29
- 13
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?