2 tablespoons dry rub seasonings (homemade or store-bought)
12 teaspoon powdered meat tenderizer (I use Club House brand) (optional)
3 fresh ears of corn
2 tablespoons maple syrup
1 cup barbecue sauce (your favorite brand)
2 -3 tablespoons Bourbon
12 teaspoon mustard powder
12 teaspoon cider vinegar
3 tablespoons butter or 3 tablespoons margarine
melted
Instructions
Cut pork into 1-inch cubes.
In a bowl,sprinkle spice rub (mixed with the tenderizer) over the cubes, making sure all sides are covered well; cover, and refrigerate 2 hours or overnight.
When ready to make the kebobs,remove the husks from the corn, and wrap each ear of corn in a damp paper towel.
Microwave each ear individually at HIGH power for 2 minutes, or par-boil corn for 2 minutes in boiling water; cool, cut into 2-inch chunks.
In a small bowl, combine BBQ sauce, maple syrup, bourbon, dry mustard and vinegar; stir well to combine.
Remove the pork cubes from the fridge.
Alternate 4 cubes and three corn pieces on each of 12 skewers (corn, 2 pork cubes, corn, two pork cubes, corn).
Brush corn with melted butter.
Brush the pork well with the BBQ sauce.
Grill over medium-hot coals for about 10 minutes, turning occasionally, just until pork is cooked through.
Brush the pork with more sauce, and pass the remaining sauce at the table.