Rodney Scott Dry Rub Recipes

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SCOTT'S DRY PORK AND RIB RUB



Scott's Dry Pork and Rib Rub image

None of the pork rub recipes I tried gave me the flavor I was going for. I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. This is a spicy but not too hot recipe. If you want a bit more heat, add more cayenne pepper.Enjoy.

Provided by Scott Rhoades

Categories     Pork

Time 5m

Yield 3-4 Racks of ribs or pork butts

Number Of Ingredients 12

1 cup light brown sugar
3 tablespoons paprika
2 teaspoons seasoning salt (like Lawry's)
1 teaspoon kosher salt
2 teaspoons garlic powder
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1 tablespoon chili powder
1/2 teaspoon dry mustard

Steps:

  • Sift all ingredients together.I use a food processor to get a fine powder.
  • Put a liberal amount of the dry rub on the meat you wish to season.
  • Rub seasoning into the meat, covering entire surface.
  • Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.
  • Prepare your pork as you wish. I like to cook pork butts and ribs low and slow so they fall apart. A crockpot works good if you don't want to run your oven for several hours. I finish my ribs on the grill or under the broiler with BBQ sauce.
  • Enjoy.

Nutrition Facts : Calories 323.1, Fat 1.6, SaturatedFat 0.3, Sodium 652.7, Carbohydrate 80.8, Fiber 4.5, Sugar 72.2, Protein 2.2

RODNEY SCOTT'S RIB RUB



Rodney Scott's Rib Rub image

For South Carolina pitmaster Rodney Scott, smoke is the primary seasoning for his famous pork spare ribs...but the all-important dry rub is a close second. This rib rub is used in Scott's Spare Ribs recipe and is featured in the cookbook, Rodney Scott's World of BBQ, ($24.99, amazon.com).

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 Cups

Number Of Ingredients 9

1/2 cup Diamond Crystal kosher salt
1/4 cup Jesus's Tears (aka MSG)
1/4 cup freshly ground black pepper
1/4 cup ground paprika
1/4 cup chili powder
1/4 cup packed light brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne pepper

Steps:

  • Mix all of the ingredients and place in an airtight container. Cover and store in a cool, dry place until ready to use.

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.

SCOTT'S BEEF BRISKET



Scott's Beef Brisket image

As a native Texan, I love beef. My brother and I made special grills to cook and smoke 20 briskets at a time for parties. I created this recipe to achieve a similar fork-tender, sweet and spicy brisket using the oven. -Scott Post, Clayton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 10

1/2 teaspoon each ground allspice, chili powder, garlic powder, onion powder, paprika, seasoned salt and sugar
1/4 teaspoon pepper
1 fresh beef brisket (3 to 4 pounds)
1/2 cup cola
1/3 cup Worcestershire sauce
1/2 cup cider vinegar
1/2 cup butter, melted
1/3 cup soy sauce
3/4 cup barbecue sauce
Additional barbecue sauce, optional

Steps:

  • Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. , Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat., Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.

Nutrition Facts : Calories 361 calories, Fat 19g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 1165mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 37g protein.

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