Prepare a grill for medium-heat cooking. In a small bowl, mix together the melted butter and dry rub. Pull back the corn husks, leaving them attached, and remove all silk. Brush each ear with the butter mixture and wrap with a slice of bacon. (Or, for a vegetarian option, sprinkle the corn with Parmesan cheese and season with black pepper and minced parsley instead.) Replace the husk around the corn and wrap with foil. Grill, turning once, until the bacon is cooked, about 20 to 25 minutes.