- 253 Posts. Joined 7/2006
- Location: NW Arkansas
- Points: 10
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I am going to try the wild grape smoking wood tomorrow. Usually I use Hickory, Pecan, Maple and some Mesquite which personally I think is a little bit too strong but my wife likes it. It will be interesting to see how everybody likes the ribs smoked with wild grape vine without me telling them what I used. Sorta sneaky, right!. Couple days ago while Morel Mushroom hunting, I found a tree with a large wild grape going up the tree, probably 3" in diameter which is large for around here. I will be doing some sawing later on to get that grape vine if I like it after tomorrow on the baby back ribs. I usually buy my ribs at Aldi's as they have never been frozen and always have a fresh smell to them. The membrane always peals easily.