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Hey team, As you know I a pretty good Q guy Tup: I do great ribs on the Q and can smoke Briskets with the best of em. All night tonight is one brisket.

The only thing I still have not perfected is the slow smoked pork ribs. I usually end up smokin my ribs about 5 hours at 215 in my Masterbuilt elect smoker. They turn out very good however no smoke ring and not fall off the bone good like my favorite restraunts. I have asked some smoke guys and I get lots of different information. Most say they smoke them at 200 for 8 hours. That seems to hot to me?

Would love your success times and temp for great smoked ribs? Duro?, Bing? Steve E?
Anyone?
Ice clap:
 

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I did a post on the old forum, with pics. you could do a search. I usually do 3 racks at a time, pork babybacks. The most important part is removing the membrane off the back side of the ribs. I marinate mine for 24 hours in apple juice, a few dashes of worcetershire sauce, a dash of hotsauce, brown sugar, and salt. After that I take them out, coat them with brown mustard, put a rub on them and wrap with seran wrap for 12 hours. You can use whatever rub you like, I make my own. I smoke mine at 210-215 for 6-7 hours. after the first 4 hours I spritz mine with apple juice about every hour, 2-3 times total. Take them out, wrap with aluminum foil and let them sit for at least 2 hours. This continues to break down the tissue and makes them really tender and falling off the bones. Sometimes I use sauce sometimes I don't. If I am going to use sauce I apply it during the last 30-45 minutes in the smoker. Next time I do ribs I will take pics and make a post out of it. Hope this helps...
 

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Ice,
I smoke mine at 225 degrees. I do 2 hours with heavy smoke then I wrap them in foil and put them back in for 2 to 2 1/2 hours depending on the size of the ribs. They come out with a nice smoke ring and come off the bone nicely. I use Traeger BBQ rub for seasoning its great.
 

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I'll let you know how mine come out tomorrow. Got a Traeger for Christmas and I have to say it has shut down my other grill and smoker. I do mine for about 4 to 6 hours, but I also like mine to not be some done that they fall apart. Part of the fun of ribs for me is knawing the meat off the bone. Tender is good, fall apart in my hand is not.
 

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ice,looks like we all do ribs pretty much the same way,smoke mine in the bradly for 4,on heat for another 4,or so,but then i ftc ,[wrap in foil,wrap in a towel,stick em in a cooler]for an hour or so.this gives the meat a chance to recover the juices and then they fall off the bone
 

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mics said:
ice,looks like we all do ribs pretty much the same way,smoke mine in the bradly for 4,on heat for another 4,or so,but then i ftc ,[wrap in foil,wrap in a towel,stick em in a cooler]for an hour or so.this gives the meat a chance to recover the juices and then they fall off the bone
Yep, Did it the same way and FTC. Still no smoke ring but fall off the bone good! Dont know what it is with the Masterbuilt but know one is getting a smoke ring with them. Going to buy a Traeger someday.
 

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ice,i dont think i get the smoke ring with the bradley either,but you can sure taste it,winco running another sale on ribs at 1.49 for a 2 pack,no solution added
 

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mics said:
ice,i dont think i get the smoke ring with the bradley either,but you can sure taste it,winco running another sale on ribs at 1.49 for a 2 pack,no solution added
Yep, bought some there last Friday. Also have Briskets on sale for 1.98lb I love Winco! How is the knee?

We need to get toghether soon..

Tup:
 

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The smoke ring is mostly made of of a byproduct of the end stages of the fire/ charcoal, nitrosamines if I remember right.

Looks cool, but doesn't affect the flavor. I don't worry if I have no ring, FTC after 185 for 4 hours or so, and it's all good.
 

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david,theres 4 wincos i think,kent,fed way,south hill, and marysville.they have a web site with directions to each of the stores. ice,knee coming along fine, thanks for the asking ,mic
 

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Since my smoker is charcoal and wood, I guess my "technique" is a little different. I have no idea what my smoking temp is, but it is as low as I can get it - I'd wager a guess at about 180-200 for the first 4 or 5 hours with heavy smoke. 8-10 briquets and lots of thouroughly soaked alder. My water pan is big, a large turkey pan to keep the direct heat off 'em as much as possible. I do try to spice 'em up and let 'em drink it in for a few hours or overnight if I am on the ball, usually not. After the four or five hours I'll add a couple scoops of charcoal and some good pieces of wood to get the fire hotter, probably 250-300 to finish them and put some bark on them. I'll let that go an hour or so and take them out and let them sit for 15 minutes or so to simmer some.

I get a nice smoke ring, sometimes all the way through. I think the deal is a slow cool smoke, or as much as you are comfy with for pork. I have a pictorial in the cookbook if you want to look at it. As mentioned before, PULL THE MEMBRANE!! Key point.

That's how I do it, I get no complaints. In fact, I get requests now and then from those who have had them. I just ain't got the time much these days.
 

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Ice check this out it could help with your lack of smoke ring.

Smoke Ring in Barbeque Meats
How to Get That Coveted Pink Ring With Your Cooking
by Joe Cordray

Slow cooked barbecue meats often exhibit a pink ring around the outside edge of the product. This pink ring may range from 1/8 inch to 1/2 inch thick. In beef the ring is a reddish-pink and in pork, chicken and turkey it is bright pink. This pink ring is often referred to as a "smoke ring" and is considered a prized attribute in many barbecue meats, especially barbecue beef briskets. Barbecue connoiseurs feel the presence of a smoke ring indicates the item was slow smoked for a long period of time. Occasionally consumers have mistakenly felt that the pink color of the smoke ring meant the meat was undercooked. To understand smoke ring formation you must first understand muscle pigment.

Myoglobin is the pigment that gives muscle its color. Beef muscle has more pigment than pork muscle thus beef has a darker color than pork. Chicken thighs have a darker color than chicken breast thus chicken thigh muscle has more muscle pigment (myoglobin) than chicken breast tissue. A greater myoglobin concentration yields a more intense color. When you first cut into a muscle you expose the muscle pigment in its native state, myoglobin. In the case of beef, myoglobin has a purplish-red color. After the myoglobin has been exposed to oxygen for a short time, it becomes oxygenated and oxymyoglobin is formed. Oxymyoglobin is the color we associate with fresh meat. The optimum fresh meat color in beef is bright cherry red and in pork bright grayish pink. If a cut of meat is held under refrigeration for several days, the myoglobin on the surface becomes oxidized. When oxymyoglobin is oxidized it becomes metmyoglobin. Metmyoglobin has a brown color and is associated with a piece of meat that has been cut for several days. When we produce cured products we also alter the state of the pigment myoglobin. Cured products are defined as products to which we add sodium nitrate and/or sodium nitrite during processing. Examples of cured products are ham, bacon, bologna and hotdogs. All of these products have a pink color, which is typical of cured products. When sodium nitrite is combined with meat the pigment myoglobin is converted to nitric oxide myoglobin which is a very dark red color. This state of the pigment myoglobin is not very stable. Upon heating, nitric oxide myoglobin is converted to nitrosylhemochrome, which is the typical pink color of cured meats.
When a smoke ring develops in barbecue meats it is not because smoke has penetrated and colored the muscle, but rather because gases in the smoke interact with the pigment myoglobin. Two phenomenon provide evidence that it is not the smoke itself that causes the smoke ring. First, it is possible to have a smoke ring develop in a product that has not been smoked and second, it is also possible to heavily smoke a product without smoke ring development.

Most barbecuers use either wood chips or logs to generate smoke when cooking. Wood contains large amounts of nitrogen (N). During burning the nitrogen in the logs combines with oxygen (O) in the air to form nitrogen dioxide (NO2). Nitrogen dioxide is highly water-soluble. The pink ring is created when NO2 is absorbed into the moist meat surface and reacts to form nitrous acid. The nitrous acid then diffuses inward creating a pink ring via the classic meat curing reaction of sodium nitrite. The end result is a "smoke ring" that has the pink color of cured meat. Smoke ring also frequently develops in smokehouses and cookers that are gas-fired because NO2 is a combustion by-product when natural gas or propane is burned.

Let’s review the conditions that would help to contribute to the development of a smoke ring. Slow cooking and smoking over several hours. This allows time for the NO2 to be absorbed into and interact with the meat pigment.

Maintain the surface of the meat moist during smoking. NO2 is water-soluble so it absorbs more readily into a piece of meat that has a moist surface than one which has a dry surface. Meats that have been marinated tend to have a moister surface than non-marinated meats. There are also a couple of ways that you can help to maintain a higher humidity level in your cooker; 1. Do not open and close the cooker frequently. Each time you open it you allow moisture inside to escape. 2. Put a pan of water on your grill. Evaporation from the water will help increase humidity inside the cooker.

Generate smoke from the burning of wood chips or wood logs. Since NO2 is a by-product of incomplete combustion, green wood or wetted wood seems to enhance smoke ring development. Burning green wood or wetted wood also helps to increase the humidity level inside the cooker.
A high temperature flame is needed to create NO2 from nitrogen and oxygen. A smoldering fire without a flame does not produce as much NO2. Consequently, a cooker that uses indirect heat generated from the burning of wood typically will develop a pronounced smoke ring. Have fun cooking. A nice smoke ring can sure make a piece of barbecued meat look attractive.

About the Author:

Joe Cordray is the Meat Extension Specialist at Iowa State University’s nationally renowned Meat Lab, located in Ames, IA. He has been writing for The BBQer since Fall of 2001
 

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So how do they taste is the important part. If they taste good dont worry about the ring.

If you want the nice pink smoke ring ditch the electric and go with charcoal.

Build yourself an ugly drum smoker. Cheap and easy to build, with smoke rings every time.
 
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