Go to the Recipe: Oven Kansas City-Style Barbecue Ribs
Hello Michael, great question. I recommend brushing the ribs with 0.5% Wright's liquid smoke to the weight of the meat in step 3 before seasoning with salt. If you give it a try please let me know what you think!
Can you add liquid smoke to this and similar recipes (like Texas style brisket)? If yes, at which stage and what amount?
How does using the bark builder work if we're cooking via sous vide?
Making these for a party tonight!
