2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon granulated garlic
1 teaspoon black pepper
2 teaspoons smoked paprika
1 tablespoon packed brown sugar
1 or 2 racks of baby back ribs
Root beer sauce (see recipe)
To make rub: In bowl, combine salt, cinnamon, garlic, pepper, paprika and brown sugar.
Apply rub to both sides of the rib racks.
Cover with plastic wrap and refrigerate overnight.
Make root beer sauce.
To cook ribs: Bring ribs to room temperature before grilling.
Use the indirect grilling method for the ribs, heating grill on one side only.
Add a handful of soaked hickory wood chunks or chips (chunks last longer) to your hot coals and cook until ribs are done, about 2 to 2½ hours depending on grill temperature.
Half an hour before ribs are done, apply sauce to ribs and baste every 10 minutes.
Remove ribs from grill and wrap ribs in aluminum foil 20 to 30 minutes.
Slice ribs and serve with remaining root beer sauce.
Makes 2 to 4 servings.
Root beer sauce:
1 tablespoon olive oil
½ teaspoon granulated garlic
¼ teaspoon black pepper
½ teaspoon smoked paprika
½ cup ketchup
½ cup Sprecher root beer
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
Heat olive oil over medium heat to warm the oil and add granulated garlic, pepper and smoked paprika.
Stir a minute and add remaining ingredients.
Whisk all together and simmer 8 to 10 minutes, until sauce thickens.