Rodney Scott's Whole Hog BBQ: Barbecue Pork Spareribs

Rodney Scott's Whole Hog BBQ: Barbecue Pork Spareribs

Rodney Scott's Whole Hog BBQ is some of the, if not the very best pork I’ve ever had. He teaches you how to make ribs just like him (minus the whole hog part). This recipe is worth the read just for the rub alone. Check out his story on Netflix’s Chef’s Table: BBQ.

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Ingredients: 

¼ cup Kosher salt

2 tablespoons paprika

2 tablespoons chili powder

2 tablespoons light brown sugar

1 tablespoon garlic powder

1 tablespoon onion powder

¼ cup black pepper, divided

4 ½ teaspoons cayenne pepper

4 cups distilled white vinegar

5 lemon slices

½ cup granulated sugar

1 teaspoon crushed red pepper

3 (3 1/2-lb.) St. Louis-style pork spareribs, membranes removed

Directions:

Start by preheating your grill to low (200° to 250°). Then, mix together some salt, paprika, chili powder, brown sugar, garlic powder, onion powder, black pepper, and cayenne in a bowl and set it aside. Next, cook some vinegar in a small saucepan until it reaches 150° on an instant-read thermometer. Add some lemon and cook until the peels begin to soften. Whisk in some granulated sugar, crushed red pepper, black pepper, and cayenne. Cook until the sugar is dissolved and the sauce reaches 190°, then set it aside to cool. Adjust your grill vents to maintain the temperature, then sprinkle the ribs evenly with the rub mixture. Place the ribs on the grill with the bone sides facing down and fatty ends toward the middle. Grill for about 1 hour and 30 minutes until the bones are caramelized and the meat is deep mahogany in color. Using a sauce mop or brush, generously brush the ribs with 1 3⁄4 cups of the sauce. Flip the ribs over and brush the other side with another 1 3⁄4 cups of sauce. Continue grilling over low heat until the meat is deep mahogany all over and an instant-read thermometer inserted into the thickest portion of meat reads 195°. Serve with the remaining sauce. Enjoy!