- Smithfield Spareribs
- 1 tablespoon Vegetable oil1 tablespoon
- 4 teaspoons Smoked Paprika4 teaspoons
- 1 teaspoon Salt1 teaspoon
- 2 teaspoons Sugar2 teaspoons
- 2 teaspoons Onion powder2 teaspoons
- 2 teaspoons Garlic powder2 teaspoons
- 2 teaspoons Chili powder2 teaspoons
- 1 teaspoon Crushed red pepper1 teaspoon
- 4 Ears corn with husks4
- 6 tablespoons Butter6 tablespoons
- 1 tablespoon Honey1 tablespoon
- 1/4 teaspoon Cayenne pepper1/4 teaspoon
- 1 teaspoon Kosher salt1 teaspoon
In a bowl, combine paprika, salt, sugar, onion powder, garlic powder, chili powder, red pepper. Set aside.
Preheat grill with high heat and lightly oil grate. Place the rack of ribs on a large sheet tray or cutting board. Cut the skirt off Remove the membrane from the underside of the ribs with a small knife and a paper towel to grip the membrane. Dry the ribs and then rub the oil all over both sides of the ribs and sprinkle with the spice rub.
Place aluminum foil on lower rack to capture drippings. Lay the ribs on the top rack of the grill with the curves of the bones facing down. Close grill cover and turn heat to low. Cook 40 minutes.
Prepare corn while ribs are cooking. Pull the husks back from each ear, leaving them attached to the stem. Remove all of the corn silk. Blend the butter, honey, salt, and cayenne pepper together in a small bowl. Spread about 2 tablespoons of the honey butter all over the kernels. Pull the husks back over the corn and tie with kitchen twine. Repeat with the remaining 3 ears of corn.
Place corn in the grill turning every 5 minutes for the next 20 minutes. Husks should be charred and the kernels will be tender. Remove from grill and set aside, keeping the corn in the husks to stay warm.
Once the internal temperature of the ribs is 195˚ to 200˚, pull from the grill. Open cover and brush ribs all over with barbecue sauce. Cover and cook another 5 minutes. Remove from grill and transfer ribs to a cutting board. Serve whole or cut into pieces alongside corn on the cob.