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.