The smoke ring is the aesthetic evidence of smoked barbecue

What is a Smoke ring ? 

The smoke ring is a pinkish ring on the outer edge of the meat, ranging from a few millimeters to sometimes 1 cm wide. Thinner cuts of meat, such as spare ribs, may sometimes turn completely pink due to the smoke ring.

The science behind it is that the meat you barbecue contains a protein called Myoglobin, which gives the meat its red color. When you cook the meat, this Myoglobin comes into contact with oxygen and oxidizes, causing the color of the meat to turn brown. The more Myoglobin oxidizes, the darker the meat becomes.

However, when Myoglobin comes into contact with NO and CO during the cooking process, and binds to them, it creates a barrier that prevents further oxidation inside, helping the meat retain its pink color. This is the ‘ring’ that you see on the outer edge of the meat. Because the central part of the meat does not come into direct contact with the smoke, there is nothing to prevent oxidation. Therefore, that part turns brown, leaving a pink ring around the meat. This is what BBQ enthusiasts often refer to as the ‘smoke ring.’

The smoke ring is the aesthetic evidence of thoroughly cooked barbecue. BBQ enthusiasts often crave the perfect smoke ring.

How to achieve a smoke ring

Creating the desired smoke ring is a matter of both science and art. However, the type of smoker you use plays a crucial role in producing the smoke ring.

Conventional gas and electric smokers never create a smoke ring. However, pellet smokers using compressed wood pellets can achieve the perfect smoke ring.

If you’re in search of a pellet smoker, consider Pit Boss grills — meanwhile, read this article to uncover the secrets behind the perfect smoke ring.

Does the smoke ring enhance the flavor of the meat? While the smoke ring doesn’t enhance the taste or deliciousness of the meat. It doesn’t play a role in enhancing the flavor of the meat. The smoke ring merely adds aesthetic appeal to smoked barbecue. It’s evidence that the meat has been slow-cooked for the right amount of time. The flavor in a perfectly cooked piece of meat will be evenly distributed.

So, the smoke ring is like a test of your culinary artistry.

Can you create a smoke ring from a pellet smoker? Yes, your pellet smoker is fully capable of creating a smoke ring. NO and CO are the primary substances responsible for creating the smoke ring. And the best source of NO is from wood. So, you need to own a wood pellet smoker if you want to have a perfect ring around your meat.

Some also use charcoal, as it also contains a lot of NO like wood. However, ingredients like sawdust and charcoal dust are often mixed with these charcoal briquettes. Choosing pure charcoal can be a hassle for many. Therefore, for safety, use pure wood.

On the other hand, if you’re using a gas or electric smoker, you won’t be able to create a smoke ring. This is because these smokers do not produce enough NO during combustion. Therefore, meat cooked in a gas smoker will be brown, with little or no pink color.

Some tips for achieving the perfect smoke ring If you’re aiming to barbecue and get the perfect smoke ring:

Avoid dry meat, the high moisture content of the meat acts as a catalyst between Myoglobin and NO in the smoke. Conversely, dry meat slows down this process.

Cook at a low temperature for a long time at a low temperature of around 140 degrees F is the key to getting a perfectly cooked piece of meat with a delicious smoke ring. When the meat is in the smoker for a long time, it will have the opportunity to absorb NO in the smoke. This leads to a thicker and deeper smoke ring.

Ensure that the piece of meat you choose is not covered by a layer of fat, as this does not contain Myoglobin. The layer of fat will slow down the cooking process. In addition to not having a smoke ring, the meat will also not be cooked properly. It will not absorb smoke because the fat will be in the way. Therefore, remove the fat if you want to see beautiful smoke rings on your meat.

Furthermore, don’t leave the meat outside before putting it in the smoker. The goal is to allow the meat as much time as possible inside the smoker.