How To: Dry-Rubbed Spare Ribs and Crack on the Cob

I’m making dinner right now, featuring the titular ribs and roasted corn on the cob with a version of Diana’s Dijon and Dill Butter Sauce.  The sauce is so good, you’ll need to keep eating corn just so you can feel alive.

Here’s the “before picture” of the dry-rubbed ribs.  Check back later to see how they come out.  After the jump, I’ll tell you how to make your own dry rub.