Sweet Tea Baby Back Ribs (Twisted Soul Cookbook)

INGREDIENTS

• 2 slabs baby back ribs

FOR THE BRINE

• 1 gallon unsweet tea
• 2 cups  brown sugar
• ¹⁄₂ cup  kosher salt
• ¹⁄₄ black peppercorns
• 3 bay leaves
• 5 garlic
• clove

FOR THE SPICE RUB

• 2 tablespoons smoked paprika
• 3 teaspoons  onion powder
• 3 teaspoons  garlic powder
• 1 tablespoon  brown sugar
• 1 teaspoon  cayenne pepper
• 1 tablespoon  chili powder
• 1 teaspoon  cumin

• Heat tea in a sauce pan over medium heat.  Add sugar and remaining brine ingredients.   Heat through, stirring occasionally until sugar dissolves in tea.  Pour brine into large bowl.  Cool and refrigerate for 4 hours.
• Cut each rib in half and add to brine.  Place in the fridge for 18 to 24 hours.  Remove ribs from brine and pat dry.  Place bone side on a cutting board and rub with rib spice.  Turn rib over and rub other side with rib spice.
• Prep your grill for indirect grilling by placing coals on only one side of the grill.  Cook over indirect heat (250 to 300 degrees temperature) for about 2 hours, turning often and checking flame for any small flare ups.
• Feel free to lightly brush ribs with your favorite sauce about 15 minutes prior to removing them from grill.