Penny's Rubbed Ribs
Rub
1 cup brown sugar
¼ cup garlic salt
¼ cup celery salt
¼ cup onion salt
½ cup paprika
3 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon lemon pepper seasoning
2 teaspoons crumbled sage
1 teaspoon dry mustard
½ teaspoon dried thyme
½ teaspoon cayenne pepper
¼ cup seasoned salt (such as Lawry's)
3 racks babyback ribs
For the rub: Combine all dry rub ingredients in a large bowl. Store tightly sealed in a dry spot.
Makes about 3 cups.
Rinse ribs and pat dry. Sprinkle dry rub on both sides of ribs, coating generously; refrigerate overnight. (When short on time I have cooked the ribs immediately and results still have been tasty.)
To cook dry-rubbed, chewy and tender ribs: Bring ribs to room temperature. Heat grill to low, about 200 degrees (10-15 charcoal briquettes that have become gray with ash). Add ribs, cover, and cook 2½ to 3 hours, adding coals only if necessary, and turning ribs every 30 minutes. Remove and serve.
Serves six.