Smoke ring and position

[aris]

Did some baby backs today. They were nice, but oddly I found the ribs on the top rack of the proQ had a much more pronounced smoke ring than the bottom stacker. Both were spritzed with water at about 2 and 2.5 hours.

Can anyone think of a reason why?

[Tyrone1Wils]

This is a complete guess. But maybe as the smoke rises some gets trapped at the top longer before escaping? Causing a stronger smoke ring on the upper ribs

Sent from my GT-I9505G using Tapatalk

[aris]

I thought something similar. Also there is a layer of foil right under the lower shelf covering the water pan - maybe smoke isn't making its way to the meat as much as the top.

[aris]

Here are some pictures. These are the ribs from the bottom rack. I didn't take any pics from the top rack, but the pink smoke ring went almost all the way to the bone.

[YetiDave]

Great looking ribs and nice Old Hickory! Those things take a great edge, just a shame they don't arrive that way

[aris]

These were the Booker loin ribs/baby backs. Nice, but not a much meat on them. I usually use the 'german' ribs, but may try the 'meaty' ribs next.

[Neythen]

+1 for the "meaty" Bookers ribs. Use them all the time, after experimenting with the semi meaty and loin ribs.


Sent from my iPhone using Tapatalk

[aris]

+1 for the "meaty" Bookers ribs. Use them all the time, after experimenting with the semi meaty and loin ribs.

Is it worth the 7 pound difference in price to the 'german' ribs?

[Neythen]

One rack of the meaty ribs feeds four of us with leftovers....! There's a higher meat to bone ratio, in my opinion, and they cook really well, so yeah, I would say it is worth the extra £7 (which works out at give or take £1 per rack).


Sent from my iPhone using Tapatalk

[aris]

I shall give them a go next. Still have some of the loin ribs in my freezer.