Carolina Baby Back Ribs and Honey Butter Fish with James Beard Award Winner Pitmaster Rodney Scott
Summer is just around the corner, and Jessica spoke to stall master and cookbook author Rodney Scott for advice on grilling.
Rodney opened his first barbecue in South Carolina, and not only was he smitten, but he also got huge recognition – he won a James Beard Award!
He said what sets Rodney Scott’s barbecue apart from other places is that it cooks a whole pork, so you can enjoy all the different tastes.
Rodney also has a cookbook, where he also shares his life story, his experiences with food and his mouthwatering recipes.
Rodney offered some great grilling tips to the Well Masters, so you too can make his culinary creations at home. Jessica made Rodney’s BBQ ribs and honey butter fish.
For more information on Rodney Scott’s BBQ, visit their website or Instagram page. Check out Rodney’s book here.
This segment aired on California Cooking with Jessica Holmes Episode 105.
Find the following recipes and more in Rodney Scott’s World of Barbecue: Every Day is a Good Day: A Cookbook“
Rodney Scott’s BBQ
Rodney’s Ribs, serves 6
- 3 slices of pork ribs, membranes removed
- 3 tablespoons of Rodney’s Rib Rub
- 2 cups of Rodney’s sauce
- Heat the grill between 200 ° F and 250 ° Fahrenheit.
- Season each slice with the rub of the ribs, sprinkling the rub of the ribs on each side – do not rub it completely into the meat. Make sure you get under the flap, the little piece of meat hanging down from the bone side of the rib.
- Place the seasoned ribs on the hot grill with the bone side down and the fatty end towards the hottest area of the grill. The middle tends to be warmer, which will ensure that the thickest part of the rib is cooked through.
- After an hour and a half, open the smoker or grill and look for a medium dark caramelization on the rib bones. Put a cup of Rodney’s sauce on the side to serve with the ribs. Use the remaining cup to use the “mop, flip, mop” method by brushing or sponging the meat side with sauce, then flip the ribs so that they are now bone side up.
- Pat the ribs dry again. Close the grill.
- Return the grill to a temperature between 200 ° F and 250 ° F.
- Cook the ribs until they reach an internal temperature of 160 ° F – about another hour.
Rubbing Rodney’s Ribs
Rodney shamelessly uses MSG in his seasoning – it’s a “flavor creator”. Makes 2 cups.
- 1/2 cup kosher salt
- 1/4 cup MSG
- 1/4 cup ground black pepper
- 1/4 cup sweet paprika
- 1/4 cup chili powder
- 1/4 cup packed light brown sugar
- 2 tablespoons of garlic powder
- 2 tbsp onion powder
- 1 teaspoon of cayenne pepper
- Mix all the ingredients and place them in an airtight container.
- Cover and store in a cool, dry place until use.
Rodney sauce, makes 2 cups
- 2 cups of distilled white vinegar
- 1/2 lemon, thinly sliced
- 1 1/2 teaspoon ground black pepper
- 1 teaspoon of cayenne pepper
- ½ teaspoon of dried red pepper flakes
- 1/4 cup sugar
- Pour the vinegar into a small saucepan and heat it over medium-high heat. When vinegar reaches 150 ° F on an instant-read thermometer, about 5 minutes.
- Add the lemon slices and continue cooking until the lemons are slightly translucent, about 10 minutes more.
- Stir in the black pepper, cayenne pepper, red pepper and sugar.
- Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190 ° F, about 10 minutes.
- Remove from heat and let cool completely before using.
- The sauce will keep in the refrigerator for a month.
Note: If you used a mop to put the sauce on raw meat – dipping the same mop in the sauce, do not keep it and do not reuse it. We make huge quantities of it in the restaurant so you can double or quadruple the recipe if you want.
Honey and butter fish
- 6 skinless fish fillets (6 ounces), such as trout, catfish, red snapper or branzino
- 2 tablespoons of rib rub
- 6 tablespoons of honey butter
- Fire up your grill. Heat the grill to 225 ° F and 250 ° F.
- Season the fish fillets with the rubbing of the ribs.
- Cut pieces of foil large enough to fit each of your fish fillets lengthwise, then fold the foil into a scarf so that it nestles the fish and keeps the melted butter from squeezing out. sink in the coals.
- Place the empty foil slings on the grill (just the foil, you add the fish in a minute).
- Add ½ tablespoon of honey butter to each piece of foil.
- When the butter begins to melt, place each fish fillet on each piece of foil.
- Leave the foil open to allow the maximum smoky flavor to reach the fish.
- Close the grill and cook until the fish loses its translucent appearance and flakes easily when a fork is gently inserted – 30 to 35 minutes – and serve.
- 1 stick (4 ounces) unsalted butter, at room temperature
- ¼ cup of honey
- In medium bowl, beat honey and butter with whisk or electric hand mixer until well combined.
Suggest a correction