Pitmaster Rodney Scott is famous for his whole-hog barbecue, which is why this recipe will make a whole gallon of his tangy, vinegar-based sauce. Not to worry—it can easily be scaled down for use in smaller scale recipes like these Spare Ribs. This recipe comes from the cookbook, Rodney Scott's World of BBQ, ($24.99, amazon.comby Rodney Scott and Lolis Eric Elie. 

Gallery

Credit: Jerrelle Guy

Recipe Summary

Yield:
Makes 1 Gallon
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small stockpot, warm vinegar over medium-high heat. When vinegar reaches 150°F on an instant-read thermometer, and just before it starts to simmer (after about 5 minutes), add lemon slices and continue to cook until lemon peels begin to soften and wilt, about 10 minutes more.

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  • Whisk in black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until sugar is completely dissolved and sauce reaches 190°, about 10 minutes. Remove from heat and allow to cool completely before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to 8 weeks.

Cook's Notes

Reprinted with permission from Rodney Scott's World of BBQ by Rodney Scott and Lolis Eric Elie, copyright © 2021 by Rodney Scott BBQ, LLC, a South Carolina limited liability company. Photographs copyright © by Jerrelle Guy. Published by Clarkson Potter, a division of Penguin Random House, LLC. 

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