Rodney Scott's Barbecue Pork Ribs Recipe

Mar. 15, 2025

Photo: Jennifer CauseyThe James Beard Award-winning chef and owner ofRodney Scott’s Whole Hog BBQ restaurantsshares a crowd favorite, “very easy to follow'” recipe from his cookbookRodney Scott’s World of BBQ.IngredientsIngredient Checklist¼ cup Kosher salt2 tablespoons paprika2 tablespoons chili powder2 tablespoons light brown sugar1 tablespoon garlic powder1 tablespoon onion powder¼ cup black pepper, divided4 ½ teaspoons cayenne pepper4 cups distilled white vinegar5 lemon slices½ cup granulated sugar1 teaspoon crushed red pepper3 (3 1/2-lb.) St. Louis-style pork spareribs, membranes removedDirectionsInstructions ChecklistStep 1:Preheat grill to low (200° to 250°). Stir together salt, paprika, chili powder, brown sugar, garlic powder, onion powder, 2 tablespoons black pepper and 1⁄2 teaspoon cayenne in a bowl. Set aside.Step 2:Cook vinegar in a small saucepan over medium-high, stirring occasionally, until it reaches 150° on an instant-read thermometer (just before it starts to simmer), about 5 minutes. Add lemon; cook, stirring occasionally, until peels begin to soften, about 10 minutes. Whisk in granulated sugar, crushed red pepper, 2 tablespoons black pepper and 4 teaspoons cayenne. Cook, stirring often, until sugar is dissolved and sauce reaches 190°, about 10 minutes. Remove from heat; set aside to cool completely. Remove and discard lemon.Step 3:Adjust grill vents as needed to maintain an internal temperature of 200° to 250°. Sprinkle ribs evenly with rub mixture. Place ribs on oiled grates with bone sides facing down and fatty ends toward middle of grill; grill, covered, until bones are caramelized and meat is deep mahogany in color, about 1 hour, 30 minutes.Step 4:Using a sauce mop or brush, brush ribs generously with 1 3⁄4 cups sauce. Flip ribs over, and brush other side with 1 3⁄4 cups sauce. Continue grilling over very low heat (200° to 250°), covered, until meat is deep mahogany all over, slabs flop easily when lifted and an instant-read thermometer inserted into thickest portion of meat reads 195°, about 1 hour, 30 minutes. Serve with remaining sauce.

Photo: Jennifer Causey

The James Beard Award-winning chef and owner ofRodney Scott’s Whole Hog BBQ restaurantsshares a crowd favorite, “very easy to follow'” recipe from his cookbookRodney Scott’s World of BBQ.IngredientsIngredient Checklist¼ cup Kosher salt2 tablespoons paprika2 tablespoons chili powder2 tablespoons light brown sugar1 tablespoon garlic powder1 tablespoon onion powder¼ cup black pepper, divided4 ½ teaspoons cayenne pepper4 cups distilled white vinegar5 lemon slices½ cup granulated sugar1 teaspoon crushed red pepper3 (3 1/2-lb.) St. Louis-style pork spareribs, membranes removedDirectionsInstructions ChecklistStep 1:Preheat grill to low (200° to 250°). Stir together salt, paprika, chili powder, brown sugar, garlic powder, onion powder, 2 tablespoons black pepper and 1⁄2 teaspoon cayenne in a bowl. Set aside.Step 2:Cook vinegar in a small saucepan over medium-high, stirring occasionally, until it reaches 150° on an instant-read thermometer (just before it starts to simmer), about 5 minutes. Add lemon; cook, stirring occasionally, until peels begin to soften, about 10 minutes. Whisk in granulated sugar, crushed red pepper, 2 tablespoons black pepper and 4 teaspoons cayenne. Cook, stirring often, until sugar is dissolved and sauce reaches 190°, about 10 minutes. Remove from heat; set aside to cool completely. Remove and discard lemon.Step 3:Adjust grill vents as needed to maintain an internal temperature of 200° to 250°. Sprinkle ribs evenly with rub mixture. Place ribs on oiled grates with bone sides facing down and fatty ends toward middle of grill; grill, covered, until bones are caramelized and meat is deep mahogany in color, about 1 hour, 30 minutes.Step 4:Using a sauce mop or brush, brush ribs generously with 1 3⁄4 cups sauce. Flip ribs over, and brush other side with 1 3⁄4 cups sauce. Continue grilling over very low heat (200° to 250°), covered, until meat is deep mahogany all over, slabs flop easily when lifted and an instant-read thermometer inserted into thickest portion of meat reads 195°, about 1 hour, 30 minutes. Serve with remaining sauce.

The James Beard Award-winning chef and owner ofRodney Scott’s Whole Hog BBQ restaurantsshares a crowd favorite, “very easy to follow'” recipe from his cookbookRodney Scott’s World of BBQ.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist

source: people.com