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Old 04-07-2011, 04:59 PM   #21
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I saw a special on Liquid Smoke and how it is made and Andy's right, Liquid Smoke is actual smoke. I don't remember if it is bubbled through water or condensated, but it's pretty pure stuff. I'm not sure where the chemical taste came from. Maybe you didn't like the flavor (which was just hickory back then)? It is strong stuff though. A little goes a long way.
Before I had my smoker and now have wood chips around, I would set a pie tin on one of my grill's burners with water and several drops of LS in it. It added a nice hickory flavor and I even used to get smoke rings on my ribs.
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Old 04-07-2011, 08:36 PM   #22
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Originally Posted by Andy M. View Post
I use liquid smoke from time to time and, used in reasonable quantities, it provides a nice smoke flavor with no chemical taste. It's basically just smoke that has been bubbled through water and bottled.
Yeah, I found that out and promptly bought a bottle. Who'd a thunk. I was sure it was some weird, artificial concoction.
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Old 04-07-2011, 09:49 PM   #23
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This is my favorite method. They come out succulent/falling off the bone tender (I use about half the amount of BBQ sauce as listed, and serve more at the table):
BABY BACK RIBS
Baby Back Ribs Recipe - Food.com - 58691
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Old 04-08-2011, 09:07 AM   #24
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Do you folks not remove the membrane from your back and spare ribs?

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Old 04-08-2011, 09:19 AM   #25
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Do you folks not remove the membrane from your back and spare ribs?

Craig
I don't have a membrane on my back.

There is regular discussion of whether or not it's necessary to remove the membrane from ribs. Some do, some don't. I'm not sure it's necessary. I have done it both ways (with baby backs) and couldn't say I noticed a difference.
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Old 04-08-2011, 09:27 AM   #26
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Ditto. I do remove the membrane, but I'm not sure there is much of a difference since there is very little meat on the back of the ribs for the rub to penetrate.
There are two camps on this. Just like there are two camps on what fuel to use for grilling...
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Old 04-08-2011, 03:48 PM   #27
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I don't have a membrane on my back.

There is regular discussion of whether or not it's necessary to remove the membrane from ribs. Some do, some don't. I'm not sure it's necessary. I have done it both ways (with baby backs) and couldn't say I noticed a difference.
You are probably right. But it is just one more way us food geeks can play with our food.
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Old 04-08-2011, 04:31 PM   #28
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I don't have a membrane on my back.
Yes you do! It's called skin.

I do notice a difference with rub penetration, nop penetration as well as smoke ring. But, that is using the pit and not an oven.

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