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Cooking corn on the cob while doing a rib smoke

im smoking and rack and I have some corn on the cob. Is there a good time to put it on with my ribs so they will be ready around the same time? I'm doing a 2/2/1 @ 250/265

Comments

  • FarmerTomFarmerTom Posts: 552
    Lots of ways to do corn on the cob.  I like to peal back the shucks, remove most of the silks (You don't have to get them all,  they'll dissolve), add some squeeze butter, fold the shucks back as they were, wrap lightly in AF.  Not really sure of the time.  I generally put them on just a little before steaks and take them off after the steaks are finished.  Guessing 15 minutes.  The shucks and butter wrapped with the AF will steam the corn.  If they're so hot you can barely remove the shucks, they're finished.  I'm not sure how much longer to allow for the lower temps of a low and slow cook though.  However, I would err on the extra time side.  You can pull them and put them in a dry cooler and they will stay hot a good while.  
       Sweet corn on the grill, now you've got me wanting some.  

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, 1 old Webber, a Border Collie, a German Shepherd, and 2 Yorkies

  • bgebrentbgebrent Posts: 8,808
    At 250 I think your looking at about 45 minutes you'll want the corn on, in the shuck.
  • Love this Forum ! Thanks everyone ! 
  • milesvdustinmilesvdustin Posts: 691
    edited May 2016
    I have done totally shucked and silked in the smoker at 250 degrees for about an hour, came out great!

    Large BGE with Adjustable Rig (purchased 2009)

    Egging in Southern Illinois (Marion)

  • JimboBQJimboBQ Posts: 197
    Is there a good rub to sprinkle on the corn along with the squeeze butter?
    Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...
  • BattlebornBattleborn Posts: 313
    If you want to try a "Mexican" themed corn, I like to mix some butter, cotija cheese and a little cayenne. If not, just throw a little of whatever you used on the meat. 
    Las Vegas, NV
    LG BGE, off-set smoker & various Weber's 
  • BBQBuddyBBQBuddy Posts: 214
    edited June 2016
    I prefer some charring on the corn, so I'd take ribs off and char corn direct for about 10-15 min.  Then finish with this:  http://www.foodnetwork.com/recipes/sunny-anderson/mexican-street-corn-recipe.html
    It's really good.
    2 Large BGE, MiniMax, Miami, FL

  • Wolfie51sbWolfie51sb Posts: 118
    JimboBQ said:
    Is there a good rub to sprinkle on the corn along with the squeeze butter?
    We're big fans of Dizzy Dust Pineapple Head on sweet corn.

    Rob

    Columbus, Ohio

  • SGHSGH Posts: 22,589
    There are many, many ways to do corn. And at one time or another, I have about tried them all. My favorite two ways are as follows. 
    Cut the corn off of the cobb and fry it in butter. Man, you talk about good.

    My other favorite method is akin to what @FarmerTom mentioned above. Wash the corn in real cold water, husk and all. Then pull back the husk and remove the beard. Smother with butter and bacon grease and grill in the husk raised direct at 500 degrees until tender. 

    Properly grilled corn will have your head spinning like a hippies in a wind storm.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
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