Prepare each rub (spice mix) by mixing the ingredients stated for it in a small bowl. Store all three spice mixes in three individual glass jars. Store in the fridge or a cool and dry part of the pantry for up to two weeks.
Prepare corn by gently peeling back the husks keeping them attached to the base. Brush the corn with butter using a pastry brush. Rub with desired spice rub and barbecue on a hot wood smoked barbecue for 10 minutes turning occasionally until cooked and slightly charred. Serve with lime wedges.