South Dakota Corncob-Smoked Ribs

From Cook's Country | June/July 2012

Why this recipe works:

Corncobs may seem like an odd choice for smoking meat, but they impart a sweet, subtle smokiness that more assertive hardwood can’t offer. Cornmeal gives these ribs an initial blast of smoky flavor, while the fresh cobs offer long-lasting smoke and a nutty aroma. Starting with a bed of unlit… read more

Corncobs may seem like an odd choice for smoking meat, but they impart a sweet, subtle smokiness that more assertive hardwood can’t offer. Cornmeal gives these ribs an initial blast of smoky flavor, while the fresh cobs offer long-lasting smoke and a nutty aroma. Starting with a bed of unlit coals and topping them with lit coals gives us a constant heat source without the hassle of reloading the grill.

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Serves 4 to 6

A gas grill can't do these corncob ribs justice, so please use charcoal. The test kitchen's favorite ketchup is Heinz Organic.

Ingredients

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