This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Good ribs, no smoke ring

  • Filter
  • Time
  • Show
Clear All
new posts

    Good ribs, no smoke ring

    So I cooked a rack of St Louis style ribs on my pit barrel and they turned out great. They cooked real steady for 6 hours at 225 and I used pecan wood for the smoke. For the rub I used Memphis dust. They were very good but there was no sign of a smoke ring. Any thoughts?

    Did you put them in cold or closer to room temp? I don't use any wood and always get a mack daddy smoke ring using Kingsford, which is due to all the gases it produces that actually produce the smoke ring, which could technically be called a "gas ring."

    Best has been with beef ribs.

    Click image for larger version

Name:	beefrib1.jpg
Views:	133
Size:	149.1 KB
ID:	85399
    Last edited by Jerod Broussard; May 26, 2015, 03:58 PM.


      I smoke a ton of meat. Rarely do i have a smoke ring. but i always get really good flavor. and everyone likes it. Smoke ring is like a push up bra. it may look good but it isn't really any better.


      mmmm push up bra.... anyway, I put the ribs on straight out of the refrigerator and I also use Kingsford Charcoal


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Tis odd to say the least. Have you done any without adding any wood?

      No wood, just Kingsford competition briquettes


        I'm not a PBCr yet, but on my WSM, I found that if I set up the fuel where I can have the vents more open and the temp stay where I want, I get a much better smoke ring, from having the cleaner fire.

        I switched from Minion to Fuse, and only put less charcoal. I'm still fine tuning, and sometimes I need to add some more fuel toward the end of the cook.

        I think I would need to do a side-by-side, one WSM on the Fuse, the other on the Minion, to see if the more choked down fire with more smoldering soot would turn our a less desirable taste?

        Old Way
        Click image for larger version

Name:	IMG_7806.JPG
Views:	95
Size:	196.3 KB
ID:	85474

        New Way
        Click image for larger version

Name:	IMG_2037.JPG
Views:	92
Size:	179.3 KB
ID:	85473


          In looking back, I notice a much harder time finding pictures of the rib slices in my old pictures...meaning even before I became more of a BBQ snob, I took pictures of what I found appealing, and the beautiful exterior of the ribs was always appealing. But the all gray slice profile of a sliced rib with a tiny touch of pink on the outside...not so appealing.

          But when I listened to the smoke podcast, I noticed my vents were nearly allways 95-100% closed on the bottom after just a little while to keep temps to 225. When I changed that, I noticed I took way more slice pictures!

          Before (minion)
          Click image for larger version

Name:	IMG_9914.JPG
Views:	92
Size:	168.1 KB
ID:	85477

          After (fuse) (This pic is the thickest ring i could find, lol. Most aren't quite this good)
          Click image for larger version

Name:	IMG_0064.JPG
Views:	94
Size:	174.6 KB
ID:	85478
          Attached Files
          Last edited by PaulstheRibList; May 27, 2015, 06:30 AM.


            I have not tried the ribs without adding wood although when I do add wood it's just 2 - 3 small pieces. Could the lack of oxygen be affecting the smoke ring? I'm running the pit barrel at 225 and it's meant to run at 300. I haven't done a lot of ribs on the pit barrel so I don't have much to compare to.


              Choking it down that much might could be the cause.


                Sorry to revive an old thread, but I was having a similar problem and found a solution. Apologies if this is the wrong spot, but thought I would share in case it helps anyone with a the same problem

                I was getting great cooks from my PBC, but could never get a smoke ring on any of my meats. I tried plain kingston, apple chips, apple chunks, cherry chips and cherry chunks. Smoke taste was there, but no ring. Sounds like such a minor problem, but it just doesn't feel like barbecue when your meat comes out a uniform grey! Then I read that hickory produces more smoke so I tried using that instead. And like magic I got a beautiful smoke ring. In my last few cooks I have used half hickory and half fruit woods to get the best of both worlds - nice fruit undertone on the smoke and nice bright pink ring. Good luck!



                No announcement yet.


                These are not paid ads, they are a curated selection of products we love.

                All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                Use Our Links To Help Keep Us Alive

                Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

                Bring The Heat With Broil King Signet’s Dual Tube Burners

                3 burner gas grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

                GrillGrates Take Gas Grills To The Infrared Zone

                GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.

                The Pit Barrel Cooker May Be Too Easy

                The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.

                A Propane Smoker That Performs Under Pressure

                The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.