Smoking Ribs: 3,2,1, 2,2,1, 3,3, unwraped? HELP!

[Spinaker]

Liquid Aminos are used like soy sauce in many instances.


"Liquid aminos are culinary seasonings that look and taste similar to soy sauce. They can be made by fermenting coconut sap with salt and water or treating soybeans with an acidic solution to break them down into free amino acids. They add a savory, salty flavor to meals and are naturally vegan and gluten-free"
(obviously, I could care less about the vegan part, LOL)

It gives the food an Unami flavor. It works great in a spritz. I always throw some on my brisket.

[jjdbike]

Thanks!

[JeffJ]

I don't wrap pork ribs. I find that good bark development occurs by the time they are tender enough to eat. I just seems to work well.

[bunky2021]

I've cooked both St. Louis and baby's. Ironic, but the first few batches were some of the best I've ever cooked. And that was when I was brand new to smoking meat.

I suppose back then, I didn't know enough to screw anything up, LOL