Directions

1. PREP WOODCHIPS
2. Place woodchips in large bowl and cover with water. Allow woodchips to soak while prepping the corn and setting up the grill (at least 30 minutes).
3. PREP RUB SOME HEAT COMPOUND BUTTER
4. To make the compound butter, in a food processor with knife blade attached, purée the butter and Rub Some Heat on Your Meat Chipotle BBQ Rub until well combined; transfer to a small bowl.
5. Cover and refrigerate; let stand at room temperature 30 minutes before using.
6. PREP THE CORN
7. Peel back the husks from each ear of corn, leaving them attached at the end of each ear. Rinse the ears under cold water while using a stiff-bristled brush to remove the silks.
8. Use a butter knife to spread the ears with 2 tablespoons of the Rub Some Heat Compound Butter then pull the husks back over the ears.
9. SET UP CHARCOAL GRILL FOR DIRECT GRILLING
10. Remove the top grate from the charcoal grill. Place coals in a chimney starter.
11. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash. Spread the coals on the bottom grate.
12. Drain the woodchips and place about 3 cups on the hot coals. Close the grill and open the vent, also known as the damper, on the lid. The damper helps to control the heat: opening the vent creates more heat, while a slightly open or closed vent helps reduce or maintain the heat.
13. Once the woodchips start smoking, remove the lid. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.
14. GRILL THE CORN
15. Once the temperature of the smoking chamber reaches 350°F, use tongs to place the corn on the hot grill grate. Close the grill and grill the corn for 20 minutes, turning the corn a quarter turn every 5 minutes.
16. Let the corn stand for 5 minutes. Peel back the husks and serve with lime wedges for squeezing over corn.