Baby back smoke ring

[tmfast]

Hello all,
I have 3 racks tocook tomorro. I would like to get a deep smoke ring. I usually slather them with mustard & apply a rub, let them get to room temp before cooking.
I was thinking about trying something different this time. No mustard or rub. Just a light sprinkle of sage. Then put them on cold out of the fridge. I read about briskets put on the cooker as cold as posible to get a better ring. I saw some picture from K Kruger on a recient post, and man did they look good/. nice thick ring.

Any advise??

 

[Russell Y]

Smoke Ring Topic

The longer the temperature of the meat is between 40 and 140 degrees the bigger the smoke ring.

 

[K Kruger]

You can slather or not; rub lightly, moderately, heavily, or not; but put them on cold.

Those you saw in the pic were rubbed then put into a 325-temp cooker (butts had been cooking a while; normally I Minion the start if cooking alone). Still got a good ring.