How Legendary Pitmaster Rodney Scott Makes Ribs Prime Time

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Rating: 4.0; Vote: 1

On today's episode of Prime Time, Ben and Brent are joined by BBQ legend Rodney Scott, of Scott's and Rodney Scott's BBQ, for a lesson in rib making. Gaius: Looks like dehydrated onion, garlic, salt, and maybe white pepper. He's from NC so I can't imagine him using a rub that has ZERO pepper in it but you can't see any black pepper so I am guessing it is white pepper so it doesn't disturb the color of the meat and he can use less of it. Doesn't smell as potent around all that garlic but it cooks up stronger so even if people stick their nose over the rub they won't be able to guess how much or what kind of pepper is in it. Might be some dried and powdered mustard seed given how much light yellow there is that isn't obviously onion or garlic, though could also be some ginger (but that might throw the NC flavor off, not many people put ginger in their BBQ sauces unless they are doing an Asian/Korean/Japanese style sauce. Only other coloration in there is something light brown. POSSIBLY a dash of cumin or maybe some natural cane sugar if he wants it to color and highlight sweetness but he doesn't use sweet sauce in his BBQ for his pulled pork so it would be odd for him to saturate the ribs with sugar. And he uses the same rub on the rib-eye and all that sugar would KILL the dry-age flavor. (Like wishing for a vacation while on your way to the moon) So I doubt the sugar. Also none of the taste testing of the ribs mention sweetness so I am guessing a savory/tangy rub and sauce, probably cumin would work better with the vinegar. Probably a little cayenne or chili powder as well for some heat (NC dirty style. And before anyone says anything, yeah probably a little paprika/smoked paprika for that ruby red color.
Date: 2020-05-20

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Comments and reviews: 7

Lightzy
For some reason the best chefs in the world always share their recipes for the love of the craft and the humility and the desire to share and develop the craft. Go figure. It's not like anyone has all the knowledge and the smoking set up at home, I don't get why he wouldn't share the rub lol
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Friedrich
i used a smoker once i left the ribs in so long that the bones were edible they still had shape but i bit into the meat and took a chunk of bone the consistency of a cookie it was tasty never got the marro so easily
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Deborah
CARDIOLOGIST: Trim the fat peeps. MR. ROGERS: Can you say High Cholesterol and/or heart attack in the making, blood lipids aka BLOOD SLUDGE? Sure. I knew you could. WOULD SOMEBODY PLEASE CALL 911?
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David
If you make it to Charleston SC Rodney Scott has a restaurant on King Street! Pulled pork sandwich is amazing. and now I'm regretting not getting ribs as well. ;-)
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Chris
Didnt show the sauce ingredients, or the actual cooking process to measure temperature, etc. This was a horribly done video on ribs. Thumbs down guys.
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Chester
I like the tug, but the average person likes fall off the bone. If you run a restaurant you need to bow to the masses and let it fall off the bone.
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quest
OH MAN. THIS WAS SOOO AWESOME. i looooove RODNEY SCOTT. that meat looked so good. i just got done eating and got hungry all over again. GREAT JOB!
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