Spare Ribs - Rodney Scott Style

[Buckeye1]

So I have done my second journey of ribs made Rodney Scott style. This is now my go to!
Several reasons are why I love this method:

• Lower sugar
• Way faster
• None of the mess with wrapping
• Not fall off the bone

A few key points that Rodney stresses:

• Has to be spare ribs
• His secret ingredient is MSG

Here’s the high level methodology. He cooks at 250, no wrap, no sugary sauces.

You can use really whatever rub you like, but I would add some MSG if it doesn’t have any. After 1 1/2 hours at 250, you mop, flip, mop. I do it again after another 45 minutes. 30 minutes later I pull the ribs.

I used Corky’s rub which is paprika heavy and had MSG. Then I mop with the eastern SC vinegar based sauce. Rodney adds some sugar and lemon to the sauce.

Ready the for the Rec Tec!

After 1 1/2 hours at 250 time to mop flip mop. Also the flap trimming almost ready to sample.

45 minutes later taste the sampler:)
Mop flip mop again for about 30 minutes still at 250

Now ready to pull, rest and eat. Green beans and cranberry walnut muffin on the side.

 

[SmokinEdge]

Looks great. As Rodney would say “ those ribs have some salt, some paprika and a whole lot of love” . Again nice work on the post and those ribs.

 

[Buckeye1]

And more paprika

 

[JLinza]

Some good lookin ribs you got there, nice work

 

[jcam222]

Very nice work!

 

[forktender]

Great write up, and the ribs look kill'er.

Rodney does a pop up que joint around here about 6 to 8 times a yr, he's a super nice guy, and he tries to make time to answer people's questions.
The man has BBQ down pat, I love when you can tell a person cooks by taste and feeling, and not by a recipe. That was my first question too, Rodney, is there a recipe you follow? Or is your cooking a thing you learned from family and friends? He said without any pause whatsoever that he learned to cook by watching his family cook by taste, smell, and feel when he was young.
(I was an instant fan from that point on.)

But is MSG really a secret in the BBQ world? Most food service people know that MSG, amino's and nitrates are a thing in the professional cooking world, both in restaurants and competitive cooking. This is an honest question, I thought most people knew about MSG, I buy MSG in the 1lb container at our local Chinese market. A container will last me over a year. I hate to admit it, but I use it in almost everything I cook, soups, stews, macaroni salad, potato salads, chili, pasta dishes, meats, fish, and fowl.
Next time you make a macaroni salad, potato salad, or fruit salad, give it a few shakes of MSG, it really wakens up the flavors.

I love me some China salt!!!

Great looking ribs.
Dan.

 

[Buckeye1]

Some good lookin ribs you got there, nice work

Thanks the pics don’t do them justice

 

[Buckeye1]

Very nice work!

Thanks. For me one of the best parts is there is very little sugar. About a 1/4 cup in the sauce, and I didn’t use all of it.

 

[Buckeye1]

Great write up, and the ribs look kill'er.

Rodney does a pop up que joint around here about 6 to 8 times a yr, he's a super nice guy, and he tries to make time to answer people's questions.
The man has BBQ down pat, I love when you can tell a person cooks by taste and feeling, and not by a recipe. That was my first question too, Rodney, is there a recipe you follow? Or is your cooking a thing you learned from family and friends? He said without any pause whatsoever that he learned to cook by watching his family cook by taste, smell, and feel when he was young.
(I was an instant fan from that point on.)

But is MSG really a secret in the BBQ world? Most food service people know that MSG, amino's and nitrates are a thing in the professional cooking world, both in restaurants and competitive cooking. This is an honest question, I thought most people knew about MSG, I buy MSG in the 1lb container at our local Chinese market. A container will last me over a year. I hate to admit it, but I use it in almost everything I cook, soups, stews, macaroni salad, potato salads, chili, pasta dishes, meats, fish, and fowl.
Next time you make a macaroni salad, potato salad, or fruit salad, give it a few shakes of MSG, it really wakens up the flavors.

I love me some China salt!!!

Great looking ribs.
Dan.

Thanks for the compliment.

Yes I believe most restaurant food is high in msg. It has gotten a bad rap in the last few years. Most of the rubs I buy all say no MSG. I really don’t know enough about it.
What I can say now that I have made these twice, the combo of lemon, MSG and vinegar produced a very tender rib in less than 3 hours.

I will still wrap ribs occasionally to change things up.

 

[voyager 663rd]

Although rubs have their own ratios, I use 1/2t MSG for every 1 lb of ground meat. Like meat balls, meat sauce, sausage, etc

 

[Brokenhandle]

Ribs looked amazing... nice job! I like my ribs with a nice bite.

Ryan

 

[texomakid]

Excellent post & we love pics! Those are fantastic looking ribs

 

[millerbuilds]

Great looking Ribs!
Thanks for sharing,

- Jason

 

[sandyut]

those look fine to me! Corkys! holy cow! That was one of the first southern bbq places I ever went.

Are you from MS/TN area or just order that online?

 

[Buckeye1]

Although rubs have their own ratios, I use 1/2t MSG for every 1 lb of ground meat. Like meat balls, meat sauce, sausage, etc

That makes sense

 

[Buckeye1]

Ribs looked amazing... nice job! I like my ribs with a nice bite.

Ryan

Thanks. They have nice bite. Truly tender ribs.

 

[Buckeye1]

those look fine to me! Corkys! holy cow! That was one of the first southern bbq places I ever went.

Are you from MS/TN area or just order that online?

Was there on a trip, ate at Corky’s. Brought a couple of bottles of rub and sauce with me home.

 

[Redicans]

Loos like they came out great! Great looking meal also!