Corn Ribs Smoked BBQ Honey-Chipotle

How to Make Corn Ribs Smoked BBQ Honey-Chipotle

1. 1

   Step 1: Prepare and cut the corn into ribs

   Shuck the corn and trim the ends so each ear sits flat. Stand an ear upright and slice lengthwise into 3–4 equal wedges (these are your 'ribs'); coat each piece lightly with olive oil to help the seasoning adhere and promote browning.

   For this step

   • 4 earsFresh corn on the cob
   • 2 tbspOlive oil
   
2. 2

   Step 2: Make and apply the dry rub

   Combine the brown sugar, smoked paprika and kosher salt in a small bowl and mix well. Sprinkle the rub evenly over all corn ribs, pressing gently so the sugar and spices cling to the oiled surface.

   For this step

   • 2 tbspLight brown sugar
   • 1 tspSmoked paprika
   • 1 tspKosher salt
   
3. 3

   Step 3: Set up the smoker and use gentle, sustained smoke

   Preheat your smoker to 225°F (107°C) and load with apple or pecan wood chips for a sweet, balanced smoke. For a low-and-slow tenderness technique, arrange ribs on the smoker rack spaced apart, maintain steady 225°F smoke for 45–55 minutes, and spritz with apple juice or water every 12–15 minutes; for a more consistent thin smoke, use a small smoke tube or mesh chip tube to produce fine, continuous smoke rather than big billows.

   For this step

   • 2 cupsApple or pecan wood chips (for smoking)
   
4. 4

   Step 4: Prepare glaze and glaze in the final smoke window

   Whisk together the honey, minced chipotle and the juice of one lime until smooth; taste and adjust heat or acidity. Brush a thin layer of glaze onto each rib with about 10 minutes remaining on the smoker, then reapply 2 more times at 3–4 minute intervals so the sugars build up without burning.

   For this step

   • 1/3 cupHoney
   • 1 tbspChipotle peppers in adobo, minced
   • 1 limeFresh lime (juice)
   
5. 5

   Step 5: Finish with high heat for caramelization

   After glazing, increase smoker temperature to 300–350°F (150–175°C) or move the ribs briefly to a hot direct-heat grill. Give the ribs 2–4 minutes per side to caramelize and develop charred edges, watching closely so the honey doesn’t scorch.
   
6. 6

   Step 6: Rest and serve with fresh garnish

   Remove the corn ribs and let them rest for 3–5 minutes so the glaze sets. Finish with a squeeze of fresh lime and a sprinkle of chopped cilantro, then serve warm as a shareable BBQ side or appetizer.

   For this step

   • 1/4 cupFresh cilantro (for serving)

1. Shuck the corn and trim the ends so each ear sits flat. Stand an ear upright and slice lengthwise into 3–4 equal wedges (these are your 'ribs'); coat each piece lightly with olive oil to help the seasoning adhere and promote browning.
2. Combine the brown sugar, smoked paprika and kosher salt in a small bowl and mix well. Sprinkle the rub evenly over all corn ribs, pressing gently so the sugar and spices cling to the oiled surface.
3. Preheat your smoker to 225°F (107°C) and load with apple or pecan wood chips for a sweet, balanced smoke. For a low-and-slow tenderness technique, arrange ribs on the smoker rack spaced apart, maintain steady 225°F smoke for 45–55 minutes, and spritz with apple juice or water every 12–15 minutes; for a more consistent thin smoke, use a small smoke tube or mesh chip tube to produce fine, continuous smoke rather than big billows.
4. Whisk together the honey, minced chipotle and the juice of one lime until smooth; taste and adjust heat or acidity. Brush a thin layer of glaze onto each rib with about 10 minutes remaining on the smoker, then reapply 2 more times at 3–4 minute intervals so the sugars build up without burning.
5. After glazing, increase smoker temperature to 300–350°F (150–175°C) or move the ribs briefly to a hot direct-heat grill. Give the ribs 2–4 minutes per side to caramelize and develop charred edges, watching closely so the honey doesn’t scorch.
6. Remove the corn ribs and let them rest for 3–5 minutes so the glaze sets. Finish with a squeeze of fresh lime and a sprinkle of chopped cilantro, then serve warm as a shareable BBQ side or appetizer.