Best Rodney Scotts Rib Rub Recipes

Rodney Scott's Spare Ribs image

Provided by Martha Stewart

Yield Serves 6

Number Of Ingredients 3

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.

Rodney Scott's Rib Rub image

Provided by Martha Stewart

Yield Makes 2 Cups

Number Of Ingredients 9

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