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