Rodney Scott's  Rib Recipe

“There’s nothing subtle about these ribs. These are spare ribs, not baby backs. They’re chewy fellas, but in the best possible way, yielding a mighty wave of flavor.”

- Michael Stern, Roadfood

Rodney Scott

Rodney Scott's BBQ Ribs recipe is simple perfection. Following Rodney's techniques, you can make ribs just like the James Beard award winner.

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Spareribs

Rodney's  Rib Rub

Rodney's Sauce

Three Components

10-12 Bone Spare Ribs 

Made Using

Kosher Salt

Paprika

Chili Powder

Light Brown Sugar

Garlic and Onion Powder

Cayenne Pepper

1

2

3

4

5

6

7

Rodney's Rub

Accent Flavor Enhancer

Distilled White Vinegar

Lemon

Black Pepper

Cayenne Pepper

Sugar

1

2

3

4

5

6

Rodney's Sauce

Crushed Red Pepper Flakes

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Rodney Scott's BBQ Rib Recipe

YIELD

4-6 people

TYPE

SC Barbecue

TIME

3 hours

LEVEL

Intermediate

Prep the Ribs

1

Remove the membrane from the back of the ribs. Then sprinkle lightly with Rodney's Rib Rub. Be sure to season all over, including under the little flap on the back.

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Grill the Ribs

2

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.

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Mop, Flip, Mop

3

After about 1.5 hours, mop with Rodney's Sauce, flip the ribs, and mop again. Continue to cook for about another hour, testing for doneness using the bend test.

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Rodney Scott's BBQ Ribs

“Just a little tug. I don’t like my rib meat falling off the bone. I like to serve my food the way that I enjoy it myself, and that’s with that tug.”  - Rodney Scott

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