Baby Backs oversmoked

[stu black]

Last weekend I decided to smoke a few racks of Baby Backs. Usually I fire up the WSM, smoke for 3.5, then foil with juice for the final 1.5, and sear with BBQ/Honey to finish.
This time I used my Charbroil offset. The temp usually runs around 250, on the WSM i try to stay around 215-225.
I used Hickory and really wanted a nice smoke ring. I cooked for about 5 hours, adding more charcoal and wood every hour or so.
I know realize you can have to much smoke. These ribs were Overpowered by the Hickory, and were pretty dry. It was a disaster.
Back to the WSM, and my regular method.

Stu

 

[Russell Y]

Smoke ring information-
A smoke ring stops forming after 140 degrees. Hence adding wood throughout the cook will not increase the size of the smoke ring.

Humidity helps ring formation. Water in the pan could help.

Smoke ring and amount of smoke flavor are not necessarily related.


Below is a link to why a smoke ring is red.

Red Smoke Ring