South Dakota Corncob-Smoked Ribs

Name: South Dakota Corncob-Smoked Ribs
Yield: Serves 4 to 6
Ingredients: 1 cup, ketchup; 1/4 cup, water; 1 tablespoon, pepper; 1 tablespoon, onion powder; 1 tablespoon, Worcestershire sauce; 1 tablespoon, light corn syrup; 1 tablespoon granulated, garlic; 2 teaspoons, celery seeds; 1/2 teaspoon, liquid smoke; 5 tablespoons packed, light brown sugar; 1 teaspoon, salt; 1/2 teaspoon, pepper; 5 - 6 pounds, baby back ribs (2 racks, 2 1/2- to 3-pounds each), trimmed and membrane removed; 1 cup, cornmeal; 6 , corncobs, kernels removed and reserved for another use

Main Courses
Pork
Grilling & Barbecue

Appears in Cook's Country June/July 2012, Cook's Country TV

Ribs smoked over dried corncobs? We traveled more than 3,000 miles and cooked 150 pounds of ribs to try to replicate them at home—without a bottomless supply of cobs.

A cookbook recipe exclusively for All-Access members from Master of the Grill

SERVES 4 to 6

TIME 4¾ to 5¼ hours

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