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In Reply to: lost my smoke ring posted by jimA on August 20, 2012 at 19:27:21:
I consistently get 1/2" - 1" smoke ring on my pork butts and ribs. In fact, my ribs are often cherry-red throughout - and not because they are uncooked. I use paprika in my rub, apple wood for smoking, and 225-250 cooking temps - does this contribute to the color? Folks love the rich flavor and ruby-red color of my BBQ (well, most folks - some have refused to eat my "uncooked" pork and chicken).
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