Road Course Ribs
TOTAL TIME1 hr 40 mins
SKILL LEVELIntermediate
SERVINGS4
About this RecipeFire up the grill for a flavorful duo of smoky, spice-rubbed ribs and sweet grilled corn. This Road Course recipe brings together bold seasoning and simple prep, making it a reliable favorite for any cookout.
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Ingredients
Gather Ingredients from the list below 1 tbsp. Vegetable oil 4 tsps. Smoked paprika 1 tsp. Salt 2 tsps. Sugar 2 tsps. Onion powder 2 tsps. Garlic powder 2 tsps. Chili powder 1 tsp. Crushed red pepper 4 Corn ears 6 tbsps. Butter 1 tbsp. Honey 1/4 tsp. Cayenne pepper 1 tsp. Kosher salt
Gather Ingredients from the list below
Ribs
1 rack Fresh Pork Spareribs
Corn
Directions
1.
Rib Preparation: In a bowl, mix together paprika, salt, sugar, onion powder, garlic powder, chili powder, and crushed red pepper to make the spice rub; set aside.
2.
Preheat the grill to high heat and lightly oil the grate.
3.
Place the ribs on a large sheet tray or cutting board, cut off the skirt, and remove the membrane from the underside using a small knife and a paper towel for grip.
4.
Pat the ribs dry, rub oil over both sides, and generously apply the spice rub.
5.
Place aluminum foil on the lower grill rack to catch drippings, then lay the ribs on the top rack with the bone curves facing down.
6.
Close the grill lid, reduce heat to low, and cook the ribs for 40 minutes.
7.
Corn Preparation: While the ribs are cooking, remove the husks and silk from the corn.
8.
In a small bowl, blend butter, honey, salt, and cayenne pepper, then spread about 2 tablespoons of the mixture over each ear of corn.
9.
Place the corn on the grill and cook for 20 minutes, turning every 5 minutes until evenly charred and tender.
10.
Once the ribs' internal temperature reaches 195˚F to 200˚F, brush them with barbecue sauce, cover, and cook for 5 more minutes.
11.
Remove the ribs from the grill and transfer to a cutting board. Serve them whole or sliced alongside the corn. Enjoy!
