Sweet Tea Baby Back Ribs

• slabs baby back ribs↗2
• For the Brine
• unsweet tea↗1 gallon
• brown sugar↗2 cups
• kosher salt↗1⁄2 cup
• black peppercorns↗1⁄4
• bay leaves↗3
• garlic↗5
• clove↗
• For the Spice Rub
• smoked paprika↗2 tablespoons
• onion powder↗3 teaspoons
• garlic powder↗3 teaspoons
• brown sugar↗1 tablespoon
• cayenne pepper↗1 teaspoon
• tablespoon chili powder↗1
• teaspoon cumin↗1

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Feel free to lightly brush ribs with your favorite sauce about 15 minutes prior to removing them from grill.