Marinated the ribs chinese-style.
Also found liquid smoke at my grocery store - who knew? (They knew 
)
Hickory and mesquite were the choices - quick google search said mesquite is “very strong” - start with hickory.
Smells like smoked salmon (so I know it’s going into my next home cured salmon).
Any tips on using liquid smoke here? In marinade? Brush on while broiling?
