Directions:

Combine sugar, paprika, seasoned salt, chili powder, black pepper, celery seed, onion powder, garlic powder, ground sage and dry mustard in a sealable plastic bag or in a bowl and combine thoroughly. Set the rub aside. Makes about 1-1/2 cups.

In small saucepan over low heat, stir together barbecue sauce and honey. Heat through and occasionally stir for 5 minutes. Set aside the barbecue glaze and keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate and gently reheat before using).

Pat ribs dry with paper towels. Generously season the ribs with about 4 to 6 tablespoons of rub for each slab of ribs. Grill over indirect heat in a covered grill or smoker for 1-1/2 to 2 hours. About halfway through, turn ribs. Ribs are done when the meat is very tender (insert a paring knife between ribs to determine); the ribs will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze. If you like extra sticky ribs, baste again 10 minutes before removing from the grill.