Have you tried Rattlesnake Tails

Ingredients

• 4 ears Corn On The Cob (fresh, husked)
• 4 tablespoons Unsalted Butter (softened for easy spreading)
• 1 tablespoon Paprika (smoked paprika adds depth)
• 1 tablespoon Brown Sugar (helps create a caramelized crust)
• 1 teaspoon Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 cup Barbecue Sauce (your favorite brand)

Instructions

1. Boil the Corn

   Fill a large pot with water, bring to a boil, add the corn ears and cook for 10 minutes until just tender.

   Time: PT10M

2. Cut into Rattlesnake Tails

   Remove the corn with tongs, let cool briefly, then place on a cutting board and cut each ear into 8 equal sections (about 2‑inch pieces).

   Time: PT5M

3. Apply Butter and Rub

   In a small bowl combine softened butter with paprika, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper. Brush the mixture generously over each corn piece.

   Time: PT5M

4. First Smoke Phase

   Arrange the butter‑coated corn pieces on the smoker rack, set the smoker to 375°F, and smoke for 45 minutes.

   Time: PT45M

   Temperature: 375°F

5. Add Barbecue Sauce and Finish Smoking

   Brush the corn pieces with your favorite barbecue sauce, then return to the smoker for an additional 15 minutes at 375°F, allowing the sauce to caramelize.

   Time: PT15M

   Temperature: 375°F

6. Rest and Serve

   Remove the corn from the smoker, let rest for 5 minutes, then arrange on a platter and serve hot.

   Time: PT5M

Nutrition Facts

Calories

230

Protein

4g

Carbohydrates

30g

Fat

10g

Fiber

3g