Page 115 - Amazing Ribs - Book

Now a word on liquid smoke. BBQ snobs turn up their noses at the stuff because they get their smoke flavor from the cooker. What happens is this: smoke comes off combusting wood and condenses on cool meat. Pretty simple. Well that’s also how liquid smoke is made: Wood is burned, it condenses on cool metal, and then it is bottled. Pretty much the way they make whiskey. So next time you run into a BBQ snob who starts to rant about liquid smoke, snatch that bourbon from his hand.
Makes. 2 servings of 1/2 slab each
Takes. 1 hour to marinate, 4 hours to cook.
Ingredients
1 slab of babyback ribs
1/2 cup liquid smoke
2 teaspoons Morton’s kosher salt
3 tablespoons “smoked” Meathead’s Memphis Dust (see below) 1 cup smoky barbecue sauce
Optional. Add 1/4 teaspoon of Prague Powder #1 to get a faux smoke ring. No more. PP#1 is a preservative.
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