2 - 3poundsH-E-B Pecan-Smoked Baby Back Ribs,
4 - 6earscorn on the cob,
*Fischer & Wieser® Steak & Grilling Sauce,
1Arrange a triple layer of charcoal on one side of grill and heat 30 minutes until covered with a light layer of gray ash, or heat one side of gas grill on High 10 minutes with lid closed. For charcoal grill, place a sheet of foil under grate on cool side of grill.
2Pull husks back from corn and remove silk. Replace husks back over corn kernels. Soak cobs in a tub of water 30 to 60 minutes. Drain well.
3Brown ribs 3 minutes per side directly over heat, and then place on cool side of grill (over indirect heat) 4 inches above heat source; cover grill and cook ribs 2 to 2 1/2 hours, turning every 30 minutes or as needed to prevent flare-ups and burning. Maintain temperature in grill chamber at Medium-Low (325 degrees F) during cooking. Baste ribs generously every 20 minutes during last hour of cooking time. Place ears of corn around perimeter of grill and cook 1 hour; turn and rotate cobs to ensure even cooking. Cool slightly before serving.
4Remove ribs from grill and baste one more time; cut between ribs to serve.
5Oven & Grill Method: Follow package directions for oven cooking. Place ribs directly on heated grill during last 30 minutes; turn and baste generously every 8 to 10 minutes.
No Nutritional Information Available