Mixed Grill With Cherry Cola Barbecue Sauce Recipe

Name: Mixed Grill With Cherry Cola Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons smoked paprika or hot smoked Spanish paprika*; 2 1/2 teaspoons dried basil; 2 1/2 teaspoons dried thyme; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 1 teaspoon freshly ground black pepper; 1 13x9x2-inch disposable aluminum pan (to catch drips); 4 to 4 1/2 pounds baby back pork ribs, cut into 4 slabs; 2 cups (or more) wood chips (cherry, alder, apple, or hickory), soaked in water 1 hour; 4 6x31/4x2-inch disposable mini loaf pans (for wood chips if using gas grill); Vegetable oil (for brushing); 4 skinless boneless chicken breast halves, pounded with mallet to 3/4-inch thickness; 8 fully cooked smoked sausages (such as chicken-apple), pierced in several places with fork

Servings: persons

2 tablespoons smoked paprika or hot smoked Spanish paprika*
2 1/2 teaspoons dried basil
2 1/2 teaspoons dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon freshly ground black pepper
1 13x9x2-inch disposable aluminum pan (to catch drips)
4 to 4 1/2 pounds baby back pork ribs, cut into 4 slabs
2 cups (or more) wood chips (cherry, alder, apple, or hickory), soaked in water 1 hour
4 6x31/4x2-inch disposable mini loaf pans (for wood chips if using gas grill)
Vegetable oil (for brushing)
4 skinless boneless chicken breast halves, pounded with mallet to 3/4-inch thickness
8 fully cooked smoked sausages (such as chicken-apple), pierced in several places with fork

1
Mix all ingredients in small bowl to blend. DO AHEAD:
2
Remove top rack from grill. Place foil drip pan in center of bottom rack; fill halfway with water (if using 2-burner gas grill, place drip pan on 1 unlit burner).
3
Sprinkle ribs with salt and 3 tablespoons spice rub. If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of drip pan (you'll need to light more briquettes in chimney to replenish 1 or more times during grilling). If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite drip pan.
4
Drain wood chips. If using gas grill, stack 2 mini loaf pans and fill with 1 cup drained wood chips. Stack remaining 2 mini pans and fill with 1 cup drained wood chips. Place pans on flame. If using charcoal, scatter 2 cups drained chips over coals. Brush top grill rack with oil; return to barbecue.
5
Place ribs on grill rack over drip pan. Cover barbecue; grill until meat is coming away from bones, turning and repositioning every 30 minutes and adding more wood chips to pans as needed, about 1 1/2 hours. Maintain barbecue temperature at 350u00b0F, opening vents wider for more heat or partially closing for less heat. Transfer ribs to rimmed baking sheet; cool.
6
DO AHEAD:
7
Lightly brush grill racks with oil.
8
Sprinkle chicken with salt and remaining spice rub. Place chicken, sausages, and ribs on grill racks; cover and grill 7 minutes, turning occasionally. Brush ribs with 1 cup cherry cola sauce; cover and grill until chicken is cooked through and ribs are glazed, turning frequently, about 5 minutes longer. Transfer sausages to platter; transfer ribs and chicken to cutting board. Cut pork between bones; cut chicken crosswise into 3/4-inch-wide strips. Transfer to platter with sausages. Serve with remaining cherry cola sauce.
9
Surprisingly, an offdry Riesling is excellent with the sweet and spicy flavors in this menu. We like the 2006 Riesling ($14) from Koehler Winery in California's Santa Ynez Valley. Its citrus and green apple flavors are a nice foil for the smoky chiles here. For a more classic pairing, go for beer: Try a hoppy, malty IPA (India Pale Ale), like Northern California's Lagunitas IPA ($9 for a six-pack).

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons smoked paprika or hot smoked Spanish paprika*, 2 1/2 teaspoons dried basil, 2 1/2 teaspoons dried thyme, 1 1/2 teaspoons garlic powder, and more.

Yes, Mixed Grill With Cherry Cola Barbecue Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mixed Grill With Cherry Cola Barbecue Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions