Rodney Scott Mop Sauce Recipes
RODNEY SCOTT'S SAUCE
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
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 SECRET EASTERN CAROLINA BARBECUE SAUCE
I'm showing you exactly what goes into this world-famous BBQ sauce. Well, not exactly exact, since no real pitmaster would ever reveal their ingredients. But based on what Rodney Scott's said about this sauce in interviews, videos, and tv shows, I think this is really, really close. Sauce is safe unrefrigerated but will last longer if kept in the fridge, for up to two months.
Provided by Chef John
Categories BBQ Sauce
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Pour white vinegar into a saucepan; add lemon slices, black pepper, cayenne, paprika, ancho chile powder, pepper flakes, and white pepper. Add sugar. Whisk to combine.
- Place over medium-high heat and bring to a simmer. Stir, turn off heat, and let cool to room temperature.
- Transfer into a plastic squeeze bottle or other vessel.
Nutrition Facts : Calories 16.1 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.4 mg
RODNEY SCOTT'S SPARE RIBS
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
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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- 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.
- Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°, about 10 minutes.
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