Dedicated to Good Food, Good Drink, & Good Friends
Which is Better: Wrapping Meat in Foil or Butcher Paper? The Smoke Ring Society tries to be a resource for new and experienced pit masters alike. We are all fans of smoking BBQ and have varying degrees of skill and interest in the hobby. Unless you own a restaurant or catering business that’s what it […]
The Benefits of Flavor Injections when Smoking Meat The tried and true, absolute best way to get sick flavor on your meat creation is rubbing it with a mix of spices. Right? It’s a good way to add a blast of flavor, but the best? Not really. Injecting pork, beef, or poultry with a marinade […]
Why Beef Short Ribs Need Their Day on the Smoker Eventually every pit master will get bored and want to try something new. Ribs, butts, and brisket are all amazing and we love them, BUT nobody likes to eat the same stuff all the time. When the boredom hits and rib fatigue sets in every […]
5 Different Cuts of Meat to Smoke Instead of Brisket Beef brisket is the crown jewel of the smoking world. Conquer that and you’ll be the envy of all. There was a reason once, a long time ago, that brisket was chosen to smoke above all. It was plentiful, could feed a large group, and […]
If you aren’t smoking spices, then you are missing out. Add deep rich flavor to every dish with smoked spices. Read about them here at The Smoke Ring Society.
Don’t be afraid to grill something straight from the freezer. Read these three tips for grilling frozen meat or poultry. Check out all our fresh content.
The Delicious History of Pit Smoked Brisket Smoked brisket is the crown jewel of the smoking world and by far the most delicious cut available. It’s the perfect combination of lean meat and delicious fattiness all crusted with salt and black pepper and smoked for hours. Beef brisket is eaten around the world and every […]
The Hard-Boiled Truth About Smoking Eggs Just when it looked like there was nothing else on the horizon, that the smoking world has reached the peak and that new ideas are dead, smoked eggs emerge on the scene. Similar to smoked vegetables there is always room in the pit for all things edible. After all, […]
Charcoal Briquettes vs Lump Charcoal: Who Ya Got? Charcoal Briquettes vs Lump Charcoal The world of gilling and smoking meat is as old as time itself. From the first time a caveman dad poked his head out of the cave and decided it was better to cook the meat before eating it a timeless artform […]
Offset Smoker vs Electric Smoker: Which One is Better? As the saying goes, “There’s more than 6 birds in the bush, when you have too many chefs in the kitchen”. That’s how it goes right? Something like that anyway. The point is that there are many ways to achieve smoked meat greatness. All you need […]