South Dakota Corncob-Smoked Ribs
WHY THIS RECIPE WORKS Corncob-smoking, a South Dakota specialty, may seem odd, but it gives meat a subtle
smokiness hardwoods can’t match. For barbecued ribs with mild, nutty sweetness, but
without the complicated barbecuing rig, we layered charcoal on our grill with fresh
corncobs (with the kernels removed) and a foil packet of cornmeal. The cornmeal gave
the ribs an initial blast of smoky flavor, and the fresh cobs offered long-lasting
smoke and a nutty aroma. We basted the ribs with a simple ketchup-based barbecue sauce
with plenty of garlic and some celery seeds for sticky, sweet ribs that we couldn’t
get enough of. See the sidebar that follows the recipe.
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. To use up some of the leftover corn, try our recipe for Sweet Corn Spoonbread.
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SAUCE |
|
|
1 |
cup ketchup |
|
¼ |
cup water |
|
1 |
tablespoon pepper |
|
1 |
tablespoon onion powder |
|
1 |
tablespoon Worcestershire sauce |
|
1 |
tablespoon light corn syrup |
|
1 |
tablespoon granulated garlic |
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2 |
teaspoons celery seeds |
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½ |
teaspoon liquid smoke |
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RIBS |
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|
5 |
tablespoons packed light brown sugar |
|
1 |
teaspoon salt |
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½ |
teaspoon pepper |
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2 |
(2½- to 3-pound) racks baby back pork ribs, trimmed and membrane removed |
|
1 |
cup cornmeal |
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6 |
corncobs, kernels removed and reserved for another use |
|
1 |
(13 by 9-inch) disposable aluminum roasting pan |
1. FOR THE SAUCE: Whisk all ingredients together in medium bowl; set aside.
2. FOR THE RIBS: Combine sugar, salt, and pepper in bowl. Pat ribs dry with paper towels and rub with sugar mixture; set aside. Using large piece of heavy-duty aluminum foil, wrap cornmeal in foil packet and cut several vent holes in top.
3. Open bottom vents of charcoal grill halfway. Place disposable pan on 1 side of grill and fill pan with 2 quarts water. Arrange 3 quarts unlit charcoal briquettes on opposite side of grill. Place cobs on top of unlit briquettes. Light large chimney starter filled halfway with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour over cobs and unlit briquettes. Place cornmeal packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and cornmeal is smoking, about 5 minutes.
4. Clean and oil cooking grate. Place ribs, meat side up, on cool part of grill opposite coals. Cover, positioning lid vent over ribs, and cook until ribs are deep red and tender, 3½ to 4 hours, rotating and switching ribs every hour. (Do not flip ribs.) During last 30 minutes of cooking, baste ribs every 10 minutes, rotating and switching ribs each time. Transfer ribs to carving board, tent loosely with foil, and let rest for 15 to 20 minutes. Cut ribs in between bones. Serve, passing remaining sauce separately.