Mixed Grill with Cherry Cola Barbecue Sauce

Ingredients

• 2 tablespoons smoked paprika or hot smoked Spanish paprika
• 1 teaspoon freshly ground black pepper
• 2 ½ teaspoons dried thyme
• 1 ½ teaspoons onion powder
• 4 ½ pounds baby back pork ribs
• 1 13x9x2-inch disposable aluminum pan
• 2 ½ teaspoons dried basil
• + 7 more ingredients
• • 6x3¼x2-inch disposable mini loaf pans
  • Vegetable oil
  • 8 fully cooked smoked sausages (such as chicken-apple)
  • Cherry Cola Barbecue Sauce
  • 2 cups wood chips (cherry, alder, apple, or hickory)
  • 1 ½ teaspoons garlic powder
  • 4 skinless boneless chicken breast halves, pounded with mallet to 3/4-inch thickness

Mix all ingredients in small bowl to blend. DO AHEAD: Can be made 2 weeks ahead. Store in airtight container at cool room temperature. 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)....

View full recipe at Epicurious