"Additionally, Correa also states that next time you should consider diluting or adding other flavors to your liquid smoke first before using it on your ribs. Choose acidic ingredients to balance out the smokiness. Of course, sometimes it's too late to dilute the liquid smoke. When that's the case, try pairing your cooked ribs with acidic sauces. In the past, we've uncovered the 10 best BBQ sauces for pork."
"The best way to do this? Incorporate acidity into your meat. As Correa suggests, "Lemon juice, vinegar, or even a splash of bourbon can cut the overpowering smokiness." So, how exactly does this work? Acidity helps temper and offset other flavors and cut through richness with brighter notes. Smokiness is quite rich, so acidity can bring balance, lowering that richness. Aside from lemon juice and vinegar, one can try using tomato paste, wine, bourbon, or other citrus juices like lime and orange."
Excess liquid smoke can make ribs bitter and overpoweringly smoky because liquid smoke is potent. Adding acidic components such as lemon juice, vinegar, wine, tomato paste, citrus juices, or a splash of bourbon counteracts and brightens heavy smoky flavors. Diluting liquid smoke with other ingredients before applying reduces intensity. If ribs are already too smoky, serve them with acidic or fruity tangy sauces, or offer wine or acidic drinks to cleanse the palate. Balance and moderation when using liquid smoke and choosing complementary acidic pairings restore flavor harmony and prevent bitterness in smoked meats.
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