Chilebrown at home


Let's get Cookin!!!

Wednesday, June 25, 2014


 Today’s inspiration comes from the latest ‘Cook’s Summer Grilling’ issue. They demonstrate and exhaustively explain how to smoke a ‘South Dakota’ style rib. They take a St. Lois style cut pork rib and smoke it with corn cobs and corn meal. This medium of smoking material is supposed to impart a sweet type of smoke. Smoking with corn has grabbed my attention. ‘Cook’s’ magazine is a great resource for cooking methods. We will take their research and methodology but put a Chilebrown spin on it. First, instead of pork ribs we will use some meaty beef ribs. Cook’s suggests using certain rubs and sauces but we will use our own. We will be cooking these ribs by following their method. Grab a corn cob and let’s get smoking.

Using corn cobs will be a first for us. We used a sweet corn from the farmers market. Strip the kernels off the cob and reserve niblets for other uses.  We now will make a foil packet with 1/ 2 cup of corn meal. Fold the foil over the corn meal and poke some holes through the foil. We will be using a Weber Kettle grill. Here is the setup. A water filled foil pan will be placed on one side of the bottom. Place three quarts of unlit charcoal on the other side. (A large charcoal chimney starter holds 6 quarts). Layer 4 cobs on the unlit charcoal. In a chimney starter, light 3 quarts of charcoal. When the charcoals are lit, place over cobs and unlit charcoals. Place corn meal packet on top of lit charcoal. Put the grill over fire. You will now place seasoned ribs on the grill over the water pan side and cover with lid. Position the bottom and top vents to one-half open. Cook for 4 hours rotating the ribs at the 2 hour mark. There is no need to flip them. We sauced our ribs the last 15 minutes.

While the ribs are cooking a sweet toasted corn aroma will emit from the smoking kettle. It is tempting to look at the ribs during cooking but leaving them alone will produce better results. The ribs had a wonderful smoky flavor. They did not taste like corn but I noticed a sweet smoke flavor. The ribs were fantastic. Using corn cobs as a smoking medium is an old time method and flavor. I will have to try this with some pork ribs next time.  It is always fun to experience something new/old.


Zoomie said...

Thanks for the step-by-step instructions. I have always been afraid of slow cooking on a barbecue, for fear of drying out the meat.

Chilebrown said...

Zoomie, Your Weber is perfect for this method. You do not have to use corn cobs with this method. Just use a couple of wood chunks. Have Fun.

Greg said...

Gawd those look good! The beef bones I see around here are skinny meatless scrawny things. Where's the beef?

Chilebrown said...

Greg, These beef ribs were found at the Foothill Meat market in Oriville Ca. Good beef ribs are hard to find. I could not pass these up.

Big Dude said...

Smoking with corn cobs is a new one on me

Three Dogs BBQ said...

I have heard about this method, but too timid to try. Thanks for the write up. I will have to try when our fresh corn gets in to the market.

Anonymous said...

have never smoked with corn cobs before - will definitely give it a go!

Chilebrown said...

Big Dude, I have always heard about cob smoking but this was a first for us. We were pleased.

Three Dogs BBQ, I am going to try to adapt this method to the WSM and use pork. I like the corn aroma the smoke produces. Let me know how yours turns out., I am wondering if this would work with bacon. lightbulb

Karen Anderson said...

We are going to try this for sure. I wish you had a Facebook page☺