This is sure to make your kids and your back happy...
Rub some ribs the night before you cook. The morning of, dice potatoes ( I like sweet pots with ribs, but white will work fine). Toss the potatoes with rosemary, crushed garlic and olive oil. Put them in a foil pouch, double thick.
Take fresh corn, pull the husks back, remove the silk. Mix butter with cumin, S&P, lime zest and a dash of cayenne. Rub this on the raw corn, push the husks back around the ears, and wrap each one in foil.
Put some sliced mushrooms into a fire proof skillet (I love cast iron for this) with crushed garlic, olive oil and chopped parsley, S&P.
Two hours before dinner, put the ribs, triple wrapped in foil, bone side out onto the grill, off the heat. Keep the grill at about 300. Flip them after an hour.
With 40 minutes to go, put the potato pouch on the hot side of the grill. Flip it after 20 minutes.
When you remove the ribs, which should be done in about 2-2.5 hours, and the potatoes, which take about 30-40 minutes, put the ears of corn on, and put the frying pan on the hottest spot. While you cut up the ribs, the corn and mushrooms will cook.
Serve the entire thing with salad and corn bread. Have bbq sauce for the ribs.
Mojitos work really well with this. Trust me...I just did this on Saturday evening.