Mixed Grill with Cherry Cola Barbecue Sauce

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