Rodney Scotts Spare Ribs Recipes

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.

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.

Steps:

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