Rodney Scotts Spare Ribs Recipes

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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.

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.

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  • Season each slab by sprinkling the rib rub on each side (don't actually rub it into the meat, though). Make sure you get under the flap, the little piece of meat that dangles on the bone side of the rib.
  • Place the seasoned ribs on the hot grill, bone-side down and the thicker end toward the hotter area of your grill. That will ensure that the thicker part of the rib gets cooked properly.
  • After 1½ hours, open the smoker or grill and look for medium-dark caramelization on the bones of the ribs.

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