Originally Posted by TomW
I always thought liquid smoke was a benenfit only if the meat was not going to see a real fire.
Using liquid smoke WHILE grilling certainly will not hurt anything, but it strikes me as overkill.
I understand your concern, let me clarify:
I won't be smoking
the ribs on the grill, as a matter of fact I won't really be "cooking" them on the grill at all. I will pressure cook them the night before, and then before the picnic I will sauce them and put them over the grill to reheat them and caramelize the sauce. "Finished" on the grill, if you will.
I just was wondering whether or not the smoke flavoring would complement my recipe.