Corn Cob-smoked Baby Backs  
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Author Topic: Corn Cob-smoked Baby Backs  (Read 1280 times)
Canadacook
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« on: August 15, 2013, 05:18:26 PM »

So I found a recipe for "South Dakota Cob Smoked Ribs" in an issue of Cook's Country that I have, and I just had to try them on the Keg.  The recipe calls for 6 corn cobs, stripped of their corn, as fuel for smoking (instead of any wood), along with a foil-packed 1 cup of cornmeal (apparently this style of cooking ribs originates with Larry Mart).  I followed the basic recipe, but made a few modifications: (1) I used 8 cobs instead of 6, (2) I took the extra step of halving the cornless cobs and then putting them in an unwarmed oven, overnight, with the oven light on, to try to dry them out a little more before I put them in the Keg and lit them on fire; and (3) I doubled up on the amount of rub they called for. I saved all the corn that I stripped off, to make the corn salad that you see in the last picture below.  Overall, the ribs turned out a-okay, but I don't think they'll make it to me "go-to" list of rib recipes. I just like my hickory/apple/cherry wood flavors too much!  The corn-smoke flavor was a little on the muted side for me.  But I'm glad I tried it, at least . . .



* corn.jpg (137.82 KB, 600x450 - viewed 35 times.)

* fire set-up.jpg (123.43 KB, 600x450 - viewed 61 times.)

* about half hour before pulling off Keg.jpg (171.47 KB, 600x450 - viewed 78 times.)

* on da plate.jpg (107.2 KB, 600x450 - viewed 35 times.)
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Skinsandos
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« Reply #1 on: August 15, 2013, 06:16:24 PM »

Interesting - salad looks fantastic
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bamabob
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« Reply #2 on: August 16, 2013, 04:43:26 PM »

Brave cook Canadacook.  I too like trying different flavors for smoke.
I have a huge Rosemary plant that I cut twigs off of and use for smoking quite often.
I've tried Sassafras also. 
Corn cobs may be good for sausage along with the usual hickory/apple.
I've made smoked sausage links wrapped in corn husks.  Good complimentary flavor.
Keep posting those cooks, I like your originality.
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lester7009
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« Reply #3 on: August 16, 2013, 05:32:24 PM »

Great cooking
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Canadacook
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« Reply #4 on: August 17, 2013, 09:32:27 AM »

I have a huge Rosemary plant that I cut twigs off of and use for smoking quite often.
I've tried Sassafras also. 

Very interesting!  I read about somebody (Raichlen??) using chunks of sugar cane for smoking as well.  Haven't tried that one yet. Thanks for the encouragement!

CC
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GrillinNchillin
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« Reply #5 on: August 18, 2013, 11:44:35 AM »

Interesting - salad looks fantastic

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wd88
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« Reply #6 on: August 18, 2013, 08:47:28 PM »

Haven't heard of this 'til now. One of the great things about this forum is discovering new things. Nice lump tower (Donald Lump? Grin) that you built.
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Dave

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