Unphotogenic ribs

Barbeque isn't the most photogenic of foods. Here I have an experiment that looks worse and usual. I have my improvised stove top smoker working well for fish, so I thought why not try some meat on it. I dry-rubbed a slab of back ribs and smoked for 4 hours with maple wood chips at about 190℉ before finishing in an hot oven for an hour, the last 20 minutes with sauce. The meat does get a nice and mild smoke flavour and it is pull apart tender. I doesn't have the telltale red ring though. That may be becasue of the low temperature. I will try to do it at a higher temperature but I have to figure out how not to burn the chips too hard. Bigger chips perhaps.