Hickory Grilled Spare Ribs with Butter Corn Cobs

Ever get into that kind of Southern, grub food, I want to eat with my hands kind of mood? I know exactly what you mean. That is what spare ribs and corn on the cob is for! You don't need to look any further for a juicier recipe of ribs. If you have a wood fired pellets grill like I do, I highly recommend that you use Hickory pellets. And making flavorful butter corn cobs is the easiest thing in the world. Let's get to it! 

1 slice of ribs
2 tbsp sweet and smoky rub
1 tsp coarse black pepper
2 tsp salt
1 tsp cayenne pepper
3 tsp dark brown sugar
1 tsp dry parsley
2 tsp hickory liquid smoke
Make sure to rub the ingredients really well into the ribs. Get those flavors in there! On all sides!

Side cart marinade:
1 cup Hickory BBQ sauce
3/4 cup French's yellow mustard (or a sweet honey mustard if you aren't a fan of spicy)
1 tbsp soy sauce
2 tbsp honey
1/2 shot tabasco (or more if you like it spicy)
1.5 tsp worcestershire sauce
2 tsp apple cider vinegar
Mix it in a bowl.

Grill your ribs on the BBQ at 450 F.
After 20 minutes - add a thick layer of your marinade.
Depending on what grill you have it will take 1.5-2 hours in total. To be sure that they are cooked all the way through you can use a meat thermometer. The internal temperature should be 185-190 F.
Add another layer of marinade 5 minutes before you take the ribs off the grill.
Let the ribs rest for 15 minutes before you cut them up.

Butter corn cobs:
4 corn on the cob - soak them in a pot of water for 30 minutes for the kernels to soak up the moisture. It will make them juicy! Slightly dry them off on a paper towel.
1 piece of aluminum foil for each corn on the cob that you have.

Put the corn on the piece of foil.
Brush on a layer of melted unsalted butter.
Add an even dash of salt.
Add an even dash of coarse black pepper.
Add an even dash of dry parsley.
If you like it basic - stop here!

If you like more flavors - also add this!
Add a dash of sweet and smoky rub
Add a dash of garlic gold
Wrap up the corn tightly with the foil.
Put them on the BBQ for about 15 minutes. When the foil starts getting a golden black color, you know they are pretty much done!