South Dakota Corncob-Smoked Ribs

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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.

SERVES4 to 6

TIME4¾ to 5¼ hours

has video

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 s...

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