Joe Krown's Dry Rub Baby Back Ribs

Published on: April 17th, 2017


Joe Krown. Photo by Blake McGlaun.

"WWOZ is the voice of local New Orleans music.... WWOZ plays all of my music and produces one of my favorite shows during Jazz Fest, 'Piano Night'." This recipe is Joe Krown's contribution to That Sounds Good: A Cookbook Celebrating 30 Years of WWOZ.

1/4 cup salt
1/4 cup pepper
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon celery seeds
1 tablespoon paprika
1 tablespoon chile powder

1/2 cup vinegar
1/2 cup water
2 teaspoons Rub
Favorite barbecue sauce
1 rack baby back ribs
Rub to taste

For the rub, combine all of the rub ingredients in a bowl and mix well. If you prefer it less salty, use half as much salt as directed. 

For the rib baste, combine the vinegar, water and 2 teaspoons of the rub mixture in a bowl and mix well. 

Set the meat on  preheated 325- to 350-degree grill, bone side down, 18 inches from the coals.

Baste the top side with the basting mixture. Cook for 5 to 7 minutes. Turn and cood fro 3 to 5 minutes. Repeat the cooking and turning, basing teh meaty top portion only, until the basting sauce is gone.

Baste the top of the ribs with your favorite barbecue sauce twice. Cook for 5 minutes, then baste again. Sprinkle dry rub to taste  on the meaty side of the rib. I use a healthy amount of it.


You can find this recipe and more like it from Louisiana musicians and other friends of WWOZ in our cookbook: That Sounds Good!


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