Smoke Ring
The pink layer just under the surface of smoked meat caused by smoke gases reacting with the meat while it is still cool enough for the reaction to happen.
A smoke ring is visual evidence of chemistry, not a direct scoreboard for flavor. It forms when gases from combustion react with the surface of the meat before the interior rises too high in temperature.
That means you can have great barbecue with a modest smoke ring, and you can have a dramatic smoke ring on meat that still tastes underwhelming.
Example
Brisket and ribs often show a visible smoke ring near the edge of each slice, especially when the fire is clean and the cook gets plenty of early smoke exposure.
Why It Matters
People often confuse the smoke ring with overall quality. It matters visually, but it does not automatically mean the bark, texture, or seasoning are right.