DRY RUB

1 cup granulated brown sugar

¼ cup garlic salt

¼ cup celery salt

¼ cup onion salt

¼ cup seasoned salt

½ cup paprika

3 tablespoon chili powder

2 tablespoon ground black pepper

1 tablespoon lemon pepper

2 teaspoon ground sage

1 teaspoon dry mustard

½ teaspoon ground thyme

½ teaspoon ground red pepper

Combine all ingredients. Chill in an airtight container up to 3 weeks or freeze up to 6 months. Rub on beef, lamb, pork, chicken, or fish, and cook over indirect heat.

Yield: 2 2/3 cups