Ah, ribs!

[hotwine]

Nuthin' but live oak, Buckster. I've tried other hardwoods, such as mesquite and pecan, but have found live oak to be the most versatile for cooking. That is, it gives a very pleasing taste and smell to both meats and vegetables without overpowering them. (Fortunately, it's also the most plentiful, with a couple of hundred of 'em here on our place, and a bazillion of 'em down at the ranch.) But it needs to be seasoned for 6-12 months to solidify the resins, so they won't boil off and taint the food.

TK, hang your head out the door and sniff the north wind. You might still catch a whiff of that dee-lightful aroma.