1. Remove the husk of the corn. Cut off the top and base of each corn to make them flat. Stand one corn cob on a non-slip cutting board. Using a sturdy sharp knife, cut down through the middle of the corn cob using a rocking motion as you press down. Then cut each half into half again, lengthways, standing it upright as you cut down. If you are struggling, cut the corn cobs in half to make them short (it is easier to split short cobettes than full size corn cobs).

2. Melt the butter and garlic in a small saucepan and simmer for 1 minute. Set aside (I keep it warm on the BBQ).

3. Place the corn ribs in a very large bowl (or use 2 bowls). Drizzle with oil and toss. Mix the spice rub together in a small bowl then sprinkle gradually on the corn while tossing with your hands.

4. Preheat a barbecue grill on high. Place corn on the BBQ, kernels side down, and cook for 8-10 minutes until you get some nice charring. Watch the corn curl up into a "rib" shape! Then cook each cut side for 1 minute. Remove onto a serving platter.

5. Drizzle over garlic butter, sprinkle with herbs and extra smoked paprika, if desired.

To prepare ahead, cut the corn and coat in seasoning then take to the grilling venue. Melt the garlic butter then let it harden in the saucepan. Re-melt by putting the saucepan on the BBQ.

This recipe features in RecipeTin Eats' barbecue Christmas menu