Seems hard to believe that I proofread... Autocorrect is the pits!
No sooner did I stop for the "coo" than the sky fell in. Fortunately, I just managed to get the ribs wrapped first. But I'm getting ahead.
I wanted to do 3-2-1, but first I needed sauce. The #5 was easiest (the basic one posted by
@Steve Petrone here:
https://tvwbb.com/threads/no-5-sauce.13616/ ) tasted really good-- better than either of the Whole Foods bbq sauces that Sheila bought. The SS sauce was thinner, even with chipotles, and quite different. More like a NC BBQ sauce, but heavier and CHIPOTLE. I'll save most of it for my next pulled pork or chicken. Here they are , the #5 on the right.
2 hours into the cook, l brushed each part of the baby backs with one sauce -- the #5 is closest -- and repeated a half hour later.
Like I said, just in time I wrapped and poured in a little cola soda and a little beer -- WTH 《shrug》.
After getting bit soaked (and BTW, let me add that through all this I was enjoying listening to Pure Prairie League of "Amie" fame), it was time to prepare the corn-on-the-cob. I like doing it my way. If you haven't had COTC prepared like this, you ain't living. But you may not want to do it for a crowd unleash does their own.
Shuck the ear leaving the shucks attached, strip the silk, butter the ears and sprinkle with salt, or better yet, Cajun Spice. In this case, I've used up the Cajun Spice, but still have some of the mix from my rub.
When it was time to do the final stage of the ribs, I added the corn. This was taken just before taking them off the grill.
The butchers twine is my add. I've usually seen it done without, but like the comfort of containing the moisture.
Hmm. A rest and plating may be in order.
Thank you!
tvwbb.com
) and soy. Chipotles for Chile sauce (?) And hot sauce. 
