Rodney Scott Recipes

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RODNEY SCOTT'S BBQ SAUCE



Rodney Scott's BBQ Sauce image

Recipe for the famous "Rodney's Sauce."

Provided by James Roller

Categories     Sauce

Time 20m

Number Of Ingredients 6

2 Cups Distilled White Vinegar
1/2 Lemon, thinly sliced
1 1/2 Teaspoons Black Pepper, freshly ground
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Crushed Red Pepper Flakes
1/4 Cup Sugar

Steps:

  • Pour the vinegar into a small saucepan and warm it over medium-high heat.
  • When the vinegar reaches 150° on an instant-read thermometer (about 5 minutes), add the lemon slices, and continue to cook until the lemons are slightly translucent, about 10 minutes more.
  • Whisk in the black pepper, cayenne, red pepper, and sugar.
  • Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°, about 10 minutes.
  • Remove from the heat and allow it to completely cool before using. The sauce keeps in the refrigerator for one month.

Nutrition Facts : Calories 19 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 Tablespoons, Sodium 1 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

RODNEY SCOTT'S SAUCE



Rodney Scott's Sauce image

Pitmaster Rodney Scott is famous for his whole-hog barbecue, which is why this recipe will make a whole gallon of his tangy, vinegar-based sauce. Not to worry-it can easily be scaled down for use in smaller scale recipes like these Spare Ribs. This recipe comes from the cookbook, Rodney Scott's World of BBQ, ($24.99, amazon.com) by Rodney Scott and Lolis Eric Elie.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Southern Recipes

Yield Makes 1 Gallon

Number Of Ingredients 6

1 gallon distilled white vinegar
1 lemon, thinly sliced
1/2 cup freshly ground black pepper
1/3 cup cayenne pepper
1 1/4 tablespoons red pepper flakes
2 cups sugar

Steps:

  • In a small stockpot, warm vinegar over medium-high heat. When vinegar reaches 150°F on an instant-read thermometer, and just before it starts to simmer (after about 5 minutes), add lemon slices and continue to cook until lemon peels begin to soften and wilt, about 10 minutes more.
  • Whisk in black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until sugar is completely dissolved and sauce reaches 190°, about 10 minutes. Remove from heat and allow to cool completely before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to 8 weeks.

RODNEY SCOTT'S SPARE RIBS



Rodney Scott's Spare Ribs image

Where there's smoke, there's mouthwatering barbecue-at least in the presence of a pro pitmaster like Rodney Scott. This stellar ribs recipe comes from his new book, Rodney Scott's World of BBQ, ($24.99, amazon.com).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 6

Number Of Ingredients 3

3 slabs pork spare ribs, membranes removed
1 1/2 tablespoons Rib Rub
2 to 3 cups Rodney Scott's Sauce

Steps:

  • Fire up your grill to between 200°F and 250°F. Season each slab with rib rub. Make sure you get under the flap, the little piece of meat that dangles on the bone side of the ribs. Place seasoned ribs on grill grate, bone-sides down, with fatty ends toward middle of grill. (The middle of the grill tends to be hotter, so that will ensure that the thicker part of the rib gets cooked properly.)
  • Close the grill and cook: You are looking for caramelization on the ribs before you flip them; that should take about 1½ hours. Open the grill and look for caramelization on the bone.
  • If it's ready, use the mop-flip-mop method: Mop the visible side of the meat with sauce. Flip the meat over. Mop the meat again. Close the grill; bring it back up to temperature, between 200° to 250°. Cook until the second sides get that same caramelized look.
  • To check doneness, we pick up a slab of ribs with a pair of tongs and check how much give there is. When you pick the slab up, it should sag or flop easily. If a slight tear develops in the meat between the bones, that's another sign of doneness.

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