Rodney Scotts Rib Rub Food

SCOTT'S DRY PORK AND RIB RUB

Scott's Dry Pork and Rib Rub image

None of the pork rub recipes I tried gave me the flavor I was going for. I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. This is a spicy but not too hot recipe. If you want a bit more heat, add more cayenne pepper.Enjoy.

Provided by Scott Rhoades

Categories Pork

Time 5m

Yield 3-4 Racks of ribs or pork butts

Number Of Ingredients 12

Ingredients

1 cup light brown sugar
3 tablespoons paprika
2 teaspoons seasoning salt (like Lawry's)
1 teaspoon kosher salt
2 teaspoons garlic powder
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1 tablespoon chili powder
1/2 teaspoon dry mustard

Steps:

Sift all ingredients together.I use a food processor to get a fine powder.
Put a liberal amount of the dry rub on the meat you wish to season.
Rub seasoning into the meat, covering entire surface.
Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.
Prepare your pork as you wish. I like to cook pork butts and ribs low and slow so they fall apart. A crockpot works good if you don't want to run your oven for several hours. I finish my ribs on the grill or under the broiler with BBQ sauce.
Enjoy.

Nutrition Facts : Calories 323.1, Fat 1.6, SaturatedFat 0.3, Sodium 652.7, Carbohydrate 80.8, Fiber 4.5, Sugar 72.2, Protein 2.2

RODNEY SCOTT'S RIB RUB

Rodney Scott's Rib Rub image

For South Carolina pitmaster Rodney Scott, smoke is the primary seasoning for his famous pork spare ribs...but the all-important dry rub is a close second. This rib rub is used in Scott's Spare Ribs recipe and is featured in the cookbook, Rodney Scott's World of BBQ, ($24.99, amazon.com).

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 2 Cups

Number Of Ingredients 9

Ingredients

1/2 cup Diamond Crystal kosher salt
1/4 cup Jesus's Tears (aka MSG)
1/4 cup freshly ground black pepper
1/4 cup ground paprika
1/4 cup chili powder
1/4 cup packed light brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne pepper

Steps:

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

RODNEY SCOTT'S SPARE RIBS

Rodney Scott's Spare Ribs image

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

Ingredients

3 slabs pork spare ribs, membranes removed
1 1/2 tablespoons Rib Rub
2 to 3 cups Rodney Scott's Sauce

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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