Explore Rodney Scott’s Famed Rib Rub and Sauce Recipes

Image credit history: Jerrelle Dude

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Rodney Scott cooked his initially entire hog at his dad’s BBQ joint in Hemingway, South Carolina, when he was 11. These days, he’s nevertheless grilling pigs to perfection at 3 Rodney Scott’s BBQ dining places throughout the South and sharing the techniques of his method in Rodney Scott’s World of BBQ. Billed as a collection of “recipes and perspectives,” the reserve incorporates the how-tos for his famous ribs, wings, and even his “reluctant” collard greens—he cannot stand them but begrudgingly serves the classic BBQ facet.

Alongside the way, Scott dishes up text of knowledge, which include, “If you did not uncover oneself shown in the obituary section of the paper this morning, you gained!” The close final result is a minor sweet, a tiny spicy, and entirely delicious—much like barbecue by itself.

Scott serves his a lot-beloved dish, Smoked Hen, with his Signature Rib Rub and unique Rodney’s Sauce, at his eponymous dining places in South Carolina, Alabama, and Georgia. Just after cooking chicken this way, he predicts, “You’ll have a tough time heading back again to your oven.”

This tale is from the Summer season 2021 situation of O Quarterly, obtainable to you as an Oprah Insider. To share additional info about turning out to be an Oprah Insider with your liked kinds, click here.

Rodney’s Rib Rub

Photo credit: Jerrelle Guy

Photograph credit history: Jerrelle Dude

Yields: 2 cups


  • 1/2 c. Diamond Crystal kosher salt

  • 1/4 c. Jesus’s Tears (aka MSG)

  • 1/4 c. freshly ground black pepper

  • 1/4 c. floor paprika

  • 1/4 c. chili powder

  • 1/4 c. packed mild brown sugar

  • 2 tbsp. garlic powder

  • 2 tbsp. onion powder

  • 1 tsp. cayenne pepper


  1. Mix all of the substances and position in an airtight container. Protect and retail outlet in a great, dry position until prepared to use.

Rodney’s Sauce

Photo credit: Jerrelle Guy

Picture credit score: Jerrelle Person

Yields: 1 gallon


  • 1 gallon distilled white vinegar

  • 1 lemon, thinly sliced

  • 1/2 c. ground black pepper

  • 1/2 c. cayenne pepper

  • 1 1/4 tbsp. red pepper flakes

  • 2 c. sugar


  1. In a tiny stockpot, heat the vinegar around medium-superior warmth. Soon after about 5 minutes, when the vinegar reaches 150°F on an prompt-go through thermometer, just just before it starts to simmer, increase the lemon slices and carry on to cook dinner right until the lemon peels get started to soften and wilt, about 10 minutes more.

  2. Whisk in the black pepper, cayenne, pepper flakes, and sugar. Go on to cook dinner more than medium-high warmth right up until the sugar is totally dissolved and the sauce reaches 190°F, about 10 minutes. Remove from the heat and allow to totally great in advance of making use of. As soon as the lemon is eradicated, the sauce can refrigerated in an airtight contained for up to 8 weeks.

Reprinted with authorization from Rodney Scott’s Globe of BBQ: Each individual Working day is a Good Day by Rodney Scott and Lolis Eric Elie Copyright © 2021 by Rodney Scott’s BBQ, LLC, a South Carolina confined legal responsibility organization. Photographs copyright © 2021 by Jerrelle Guy. Released by Clarkson Potter, an imprint of Penguin Random Residence.

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