I HACKED Rodney Scott's WORLD FAMOUS BBQ SAUCE

[@williamjohnson3552]

I know Rodney Scott I’ve been eating at the original place for 25 years. He ain’t sharing nothing. And he’s one of the best guys you will ever meet. Rodney Johnson

[@dennisvondenhoff4327]

Rodney Scott Pork Sauce 1 gallon distilled white vinegar 1 lemon, thinly sliced 2 cups sugar ½ cup ground black pepper ⅓ cup cayenne pepper 1¼ Tbsp red pepper flakes

[@anunripecantaloupe340]

Ur missing every ingredient he didn’t mention

[@jimbobakabrutus1230]

Sir Rodney Scott here. Thank you for your kind mention of my God given talent. I've worked at it my whole life.

[@chucksavage1980]

I was eating ribs at Rodney Scotts in Charleston SC, when he walked in. All I could do was stand up, shake his hand and tell him he changed my life.

[@PITMASTERX]

💪🤩💪

[@death2pc]

Go to Arthur Bryant's. Or, if not possible, send away for their sauce. You'll understand.

[@thom9268]

That is so cringe

[@ultimatesunrise]

I grew up in Pamlico, SC.. about 10 mins from Rods OG spot.. THAT is where IT is man... Charleston is like OKKAYY but NOTHING like the OG spot bruh.. I hate how he's become so Viral cuz I enjoyed his lil spot when it was TRULY the BEST BBQ in Murica

[@TheModeRed]

@@ultimatesunrise Charleston area is known for some major contenders for best BBQ for sure. A few have even mastered all the sides and everything. We see amazing food from other countries but American food is truly beautiful!

[@BryanColliver]

I watched a supper old video where he gave some more ideal of what is in it so this is what i have came up with its very close to his i have had them back to back on pork Dry rub 3 tablespoos paprika 2 teaspoons lawry’s Sauce 2 cups vinegar 1/2 cup ketchup 1 tbsp fresh lemon juice 1 Tbsp red pepper 1/2 tsp black pepper 1 tsp kosher salt 1/2 tsp celery salt 1 tsp dark molasses 1 tsp sugar 1 tsp Worcestershire sauce

[@laoilli]

U forgot Dijon mustard and msg

[@bun-n-cheese1290]

Just moved back to the east coast and will be going to Rodney Scott's at the end of this month. I can't wait.

[@rtcoleman3626]

I just ran across this video that you did apparently 3 years ago but I got to tell you something you made that look so good I'm going to make them ribs today and I'm also going to put on a pork butt and use that sauce to Basin that pork butt just as an experiment cuz I love smoked pork thank you for this video hope mine turn out as beautiful as yours😁

[@PITMASTERX]

Awesome, hope it turns out well 👌

[@wellbbq]

I've meet Rodney on two different occasions and he is a great guy. Now all I have to do is meet Pitmaster X...

[@DKLEIN71]

ICEGOD2 I agree 110%. I’m a culinary grad from 1990. Knowing a recipe is not the key to great food. executing the dish properly with the understanding of why it’s done this way is the key.

[@erwinamesz7642]

The bromance you feel with Rodney, I have with you Pitmaster X. You inspire!

[@erwinamesz7642]

@@GuestInMyOwnCountry I like to rub dry AND wet. Stuffing is also one of my specialties. I only stuf sows, no boars....

[@ignatiusl.7478]

I live in South Carolina and I always visit Rodney Scott's place when I'm in Charleston. I even got a tour of the pits. Epic!

[@whitechris720]

I am cooking (for Dad's on Father's day) 16 slabs of ribs tomorrow along with butts and chickens. I will mop for 1/2 to 3/4 of the cook time. Then I use a thicker sauce and raise the heat a bit on the chickens and ribs. The butts, I will probably pull them apart after bringing to temperature. Then into a pan with the mop sauce. Again raise the heat a bit so it simmers (kind of a burnt end effect). I may try a rub sometime instead of the thicker sauce. Thanks for the idea.

[@jameslaird1213]

As someone who has taken the long detour to his home base in Hemingway S.C., I can attest that Rodney's whole hog is the best.

[@bryanc2262]

Have you ever been to Scott's BBQ in Hemingway, SC? My family is from Williamsburg county SC and I go to Scott's every chance I get when I'm in SC. He also harvests the oak trees brought down by storms.

[@jordanmercier3616]

Saw a video of Scotts and him harvesting trees lol, I'm from Canada, buy if I'm ever in South Carolina, I'm going to him and Rodney's.

[@19Silver67]

Hey, I went to where you have the recipe and when I hit the highlighted part and the page isn't there?

[@barrybishop9646]

I am from South Carolina and we are so proud of him. I am sure you done him proud.

[@JRB1262]

Thanks for all the great videos!!

[@tool4132]

If you're making Rodney's sauce, then you've got to call it Sauwce

[@zacnoel2926]

Man misses point. BBQ and old chef rules: don't hate the game. Hate the players who want to take your game. Mr. Scott has earned that.

[@RiazUddin-sk3uw]

Send a bottle of this sauce to Rodney and ask him to rate it. Could be a great collab. Cheers!

[@chriscooks5437]

Why would he or anyone cosign the competition?

[@jmboulware]

@@chriscooks5437 because they're not competitors maybe?

[@johnrawlings2161]

​@@jmboulware oh they are competitors alright

[@charlieswearingenii4961]

Dog was like, "Stop playing with my emotions and give me some damn ribs"!! 🤣🤣

[@Robi_Walter]

Mega Gewürzmischung für die Rippchen, die Zitrone ist der Hammer!! Und die Mop-Sauce ist göttlich!! Vielen Dank dafür und beste Grüße aus Deutschland

[@4seasonsbbq]

Hey Roel I just wanted to let you know I just watched six videos with Rodney in them. I can't believe I'm just now finding out about him. I'm glad I listened to you. Have a great day guys.

[@Jodenkoek420]

ik ga ze letterlijk nu maken, ik heb zelf al wat proberen op te zoeken maar er is inderdaad weinig over te vinden, daarom ben ik dus super blij met je video. ga zo door!!!!

[@gotvenezanachinaeshti]

Greetings from Bulgaria! Awesome video as usual, guys your sound quality is really nice if its not a secret can you tell me what mics you use, i have rode video mic shotgun, but i'm thinking about buying wireless lav mic?

[@ladder5825]

When we stopped there after our trip to SC the lady at the counter said " you came for the ribs". I can definitely say that the ribs are worth the trip no matter how far you have to go to get them.

[@TheModeRed]

Thank you Pitmaster X for mayo steak recipe, your BBQ rubs with curry powder (is the powder hot or mild?) and your immense variety of cooking techniques and experimentation over the years.

[@dsr0116]

It's pretty common in Carolina BBQ sauces that are vinegar based to also have sugar (commonly apple cider vinegar and brown sugar).

[@jordanmercier3616]

East Carolina.

[@jordanmercier3616]

West Carolina is tomato based sauces.

[@dsr0116]

@@jordanmercier3616 My reply said "sauces that are vinegar based". I grew up in WNC and bbq Eastern style in GA. Some in WNC do have tomato and vinegar in their sauces.

[@rickorton1052]

Hey it's the guys from Prime Time!! I love that show

[@diggersouth]

it shows I don't focus enough when watching cooking videos. 1 month ago I made it and commented on how great the sauce is. I didn;'t add the cayenne or peppers. But here is where I just noticed where I didn't pay attention because I put the sauce on shredded brisket. I didn't watch the whole video. I dumped the rub in with the sauce to boil it. I just watched your whole video and see you used the rub later. Hhhmmmm. I stand by that is still tastes great.

[@saaaaauce]

11:07 how many layers of clothes do you Dutch folks usually have on?

[@PITMASTERX]

😂😂😂 as much as it takes to keep going

[@oh0stv]

its winter here ... you know?

[@saaaaauce]

@@oh0stv yeah I do... What's your point?

[@Brabant076]

420

[@hdcoker]

I feel kinda privileged here. I eat at his original place in Hemingway,SC 3 times a month. He's a top shelf guy

[@Americanpatriot602]

North eastern NC style bbq sauce is ACV with brown sugar instead of white sugar! Add some apple juice after boil and ya got something with the ingredients you’ve already added!

[@jeroldharter]

I can't find the recipe on that link. Could you list the recipe or provide a specific link? Thanks.

[@uncledelaney3677]

I have a huge cook for the the family tomorrow 2 20lb packer briskets, 2 whole chicken, 3 full racks of ribs 3 pork butts. I made this sauce today, wow! Thanks from Uncledelaney here in Washington!

[@yannickbruyninckx7364]

Thanks Pitmaster X for the inspiration! This Belgian guy will be lighting up the bbq soon 🔥

[@keithsamuel1640]

Thanks for the recipe. I will try it. You guys are great. Keith

[@gd3design63]

"...and I haven't had ribs in two weeks!" 🤣🤣🤣🤣

[@jaredrivera670]

So like half a part of table salt would be 1/2 table spoon and whole part would be 1 whole tablespoon??

[@jackbrown2752]

what are your other two of your top 3 rib recipes?

[@dannyyoung6429]

I think his rub also has Braggs yeast seasoning in it I use it in mine Also if you like a nice umami in your bbq sauce use miso paste taste great in my sauce

[@TheModeRed]

That's why some recipes use Accent. Any type of umami booster can be thrown in at this point, unless you are try to copy him exactly. Have you tasted his products? His ingredient list should help a little but fresh sauce and bottled sauce are two different things.

[@philipsmith6424]

@@TheModeRed An Anchovy maybe ?

[@leroywilliams5237]

I made this today just added some paprika to my sauce. Those ribs were insanely delicious!

[@hongshi8251]

Found your channel today and I really enjoyed it. I’m cooking ribs right now I’m gonna make that sauce!

[@richardfridie8963]

Followed this recipe with 3 slabs of St Louis on Traeger with charcoal pellets. Fabulous!!!

[@PITMASTERX]

Awesome Richard

[@andrewlazar4804]

As someone who's had the pleasure of eating Rodney's BBQ, I'm gonna make this. I miss it a lot

[@PITMASTERX]

Excellent

[@whachonameisman8759]

I am trying these today. Just getting off of a 3 week stretch of work 16hrs a day no days off. Soon as I get home I'm working on this! I also have 6 slabs of bacon curing in my outside fridge. And yes, I did do one 5lb slab your way X! Can't wait to try it. Sleep will have to wait. BBQ is much more relaxing and fulfilling anyway. I absolutely 💯 love your videos and I derive a lot of inspiration for unique cooks from you.

[@nova396]

What kind of sugar?

[@pippi7144]

Someone who worked at Rodneys told me this is what’s in it. But they make it on a larger scale doubling the amounts or tripling 2 cups Apple cider vinegar 2 cups of distilled vinegar One lemon Cut up 2 teaspoons cayenne pepper 2 teaspoons black pepper 1 tablespoon of red chili flakes 1/2 cup of white sugar 1/2 cup brown sugar 2 tablespoon of celery salt 2 Tablespoon of sweet paprika 3 tablespoons of Worcestershire 2 tablespoons of granulated garlic 2 tablespoons of granulated onion Slow Simmer and reduce

[@chriscooks5437]

You need to delete this post. Why betray that family's legacy and livilihood?! And for what? Comment clout? Do the right thing.

[@Sissivanska]

@@chriscooks5437 that's not Rodney's sawse. I am sure it is good too, but it's not a trade secret how to make Carolinas rubs and sawses, really.

[@munenex]

Pitmaster X goes Prime Time and I like it.

[@trevorcunningham8687]

Cuz ain't given up the recipe and neither am I. The whole family knows how to make it. It's the only sauce we've ever known.

[@Qocaine]

Dope, I LOVE to see this

[@trevorcunningham8687]

@@Qocaine he tired to get some of mommas cooking! Lol

[@marianchicago4002]

If you wanted to try the real thing, his restaurant does sell the rub and bbq sauce online,

[@pgabrieli]

it doesn't ship abroad

[@marianchicago4002]

@@pgabrieli there’s Amazon too

[@pgabrieli]

@@marianchicago4002 nope, there isn't. or at least, I couldn't find any

[@chriscooks5437]

Thanks for this comment!

[@RossMalagarie]

Pitmaster X thanks for all the great vids. I will try your "Rodney" sauce. The only thing is I will baste my ribs the whole cook, ( I do a 3,2,1, 3hrs on grill low and slow smoke at 150F/65C in my pellet grill smoker with no direct flame, slide cover closed, then I put the ribs in a pan with the "Rodney" sauce and wrap in aluminum foil and back on the grill no direct flame, with the fire box cover closed, for 2hrs at 300F/148C, then I take the ribs out of the pan and baste them with the "Rodney" sauce then put some BBQ sauce on them and put them directly on the grill no direct flame for 1hr at 300F/148C and they are pull the bone out tender and juicy.

[@4seasonsbbq]

Well dang it! I'll have to get out from under my rock more often because I don't know who Rodney Scott is. I will go look on youtube right after this and check it though, thanks for letting me know. Great video Roel.

[@terheggen1]

He’s on Netflix too 😉

[@xprie]

What type of Wood did you smoke with?

[@cjd82187]

Damn... its almost lunch time, I shouldn't be watching this! Gonna have to give this a try soon!

[@manuelalfonsochavezmartine3282]

I Will try this recipe this weekend 🔥. Greetings from México!

[@andrewmitchell7850]

Vinegar is pork’s friend! I loved this video.

[@silvesterdeluca1513]

Recipe page will not open! Help!

[@rickstoopman]

You said those where Iberico babyback ribs? Where did you order/get those? They look very beefy, the iberico ribs I used to buy where always very skinny and didnt have alot of meat

[@PITMASTERX]

Deze waren ook niet heel dik bevleesd maar ze Hadden een goede prijs bij butchery.nl

[@greggeis918]

Damn those were some of the best looking ribs I’ve ever seen before they were even cooked

[@ronniegillaspy]

In Texas, as you probably know, we only use a dry rub. If someone wants bbq sauce it’s on the side. Basic rub is S-P-G (some add a few extra ingredients to rub) Some use mustard binder, some don’t. And that doesn’t change taste anyways. Would like to see a control of basic Texas style vs. Rodney Scott style. 🤔

[@amberjones9520]

In the carolinas we mainly do pulled pork. In my opinion theres 3 main important factors. First is smoking the whole hog so theres different cuts of meats mixed in together. Another one is the right combinations of seasoning and mop sauce. Not everyone here mops though. Some ppl use a vinegar apple juice mix and just spray it out of a bottle. The third is smoking it low and slow. Im by far no expert but i have learned that from other ppl.

[@cjcoleman7372]

If you are looking for something different and it works with beef and pork then try my marinade. 3 cups soy sauce, 3 cups pineapple juice and 4 cups Mirin. I use Mizkan Mirin. Mirin is a Chinese sweet cooking seasoning for sauces and glazes. I start to marinate my meat 12 hours to 48 hrs in advance. Just depends on the size and type of meat. Steaks I do a few hrs before or the day before. Boston butts ( pork shoulder whole roast) i have done days before to get the flavor really saturated in and then I even mix a new batch to bast with but make extra to use a injector to get it in deep. Once you try it you will understand why my wife and I love it so much.

[@dres-bbq3569]

great looking ribs Roel, nice to get an asumption on Rodney's mixture now :-)

[@appleiphone69]

His BBQ sauce is a mopping sauce that he puts on towards the end of the cook I believe. Also I noticed that he burns his wood in a burn barrel and transfers the coals when they have 20-50% left to burn. So I think this helps not over smoking and having the meat be acrid and bitter.

[@curtlyons9235]

I’ve never worked with Rodney, but I worked with Maurice Bessinger and he used the same method with whole hogs. Burning the wood in a separate pit is to better regulate the temperature as when you add wood directly to the hog the temperature drops drastically then rises drastically once it catches if that makes sense. Hence why you have to know where to put the coals so the meat cooks evenly and doesn’t dry out. I know Maurice and the rest of his family used Hickory and I think Rodney prefers walnut (if I’m not mistaken) but will use what he can get his hands on. After having both I will say rodneys que is better by far, but Maurice had the hash and rice that will keep you coming back.

[@dezal06]

no such think as over smoked, just over bad smoked

[@appleiphone69]

@@dezal06 no you can over smoke a food where the other flavors are overpowered. Smoke flavor is like salt or any spice, you don’t want to overdo it.

[@murderdoggg]

2:20 the dog knows what's up.

[@alkoenig8519]

FANTASTIC! I followed your hacked recipe to the smallest detail & OMG! this is the BEST SAUCE EVER! Thank you!

[@FireBasShooter]

@pitmasterx Is it possible to use the coffee-maker technic with this sauce? Or is the viscosity of the sauce to high? Will it make the ribs even better? Maybe a retry?

[@JettyDeke]

I live in Georgetown SC, about 45 minutes from the original Scotts BBQ in Hemingway SC so lets see how you do.

[@1DrBar]

would it work ok to thicken it up a bit with a dash of starch so that it's easier to get to stay on?

[@stephenknight1325]

Cut the sugar portion down and add some honey in its place. It will thicken it up a little without changing the flavor much.

[@philipsmith6424]

Why not ?

[@MrPoontanger]

Link is gone…. No sauce recipe

[@ivan28]

I check all the links and it's say 1 cup sugar on 8 cups of vinegar, or 1/4 cup in your case of 2 cup of vinegar :) I make today as well, amazing ( I add touch of msg in rub as well ☺)

[@hellas0499]

Did you wrap at all?

[@johndawes9337]

would it be worth marinating the ribs overnight in the Rodders sauce before cooking ?

[@manuelalfonsochavezmartine3282]

I asked to my self the same thing. 🤔

[@philipsmith6424]

I would just rest overnight with a dry rub !

[@stephenknight1325]

I've known Rodney and had the pleasure of eating his and his family's food for many years. I live 5 mins from the original Scott's BBQ. You won't meet a nicer group of people than the Scott Family. Great people and amazing food. Not bad on your first attempt of making that sauce. Vinegar base sauce is what we do around our part of the world. You were close lol.

[@gonota72]

Hi.did you let Rodney know of this video? Be great if he could send a video message.

[@jessiehennes4344]

What kind of wood to use for this recipe?

[@drksdofthmoon]

Can I marinate this overnight?

[@TopoPilot]

I made this sauce. It's better than you can imagine. I ended up tweaking it just a little bit. (Paprika) I can assure you this sauce will make your mouth kiss your whole face!

[@ura119]

I like the way Morrison is cosplayIng mustard

[@morrisonhulshof3224]

That right there is the best comment of january

[@hawkeyeted]

Rodney Scott is the pinnacle of southern bbq.

[@diamondback6653]

Here is a stupid question... What would happen when you boil the ribs for a while in the sauce before throwing them on the BBQ....?

[@greggeis918]

I’m not an expert with the science of it but the problem with boiling is smoke penetrates at lower temps. You’d probably do pretty well letting it brine in it though, just not too long with the vinegar or it’ll break down the meat. Next I’d be interested in a sous vide. Only way to know is to try it though

[@diamondback6653]

@@greggeis918 Thanks for the tips.

[@WeberEnthusiast]

This video was awesome, just trying out Rodney Scott’s bbq recipe off google

[@OGKingBird]

Looks good but you skipped the wrapping step which is why they were clearly not fall off the bone. If you can hold a rack up and it stays horizontal or have to use a knife to seperate the sections... thats gonna be dry and chewey. Kinda like doing the 3-2-1 method but skipping the 2 and 1. Use foil if you want complete fall off the bone style or paper if you want "competition" style with a slight bite.

[@hyphenizm]

surprise, i have a rack of spare ribs ive been thawing to smoke tomorrow. gonna try this out.

[@jroberts1734]

Plz let us know how they turn out ... cheers!

[@Papasann67]

Lekker bedankt weer Roel.....nou wil ik vandaag opeens rub en saus gaan maken 😂👍🔥....Happy weekend ☀️

[@RVDL]

The recipe for the rub and sauce isn't on your website, Pitmaster X? When will it be up there?

[@hwy2hell161]

So you didn't have to wrap with foil? I need to try it without wraping to steam it lol

[@Jerry-rf8bn]

Are you measuring your ingredients by weight or volume? Thank you.

[@liammcintyre3969]

How many times do you mop throw the 5 hrs

[@rieneeh]

what is 1 part? how many grams?

[@JoepTube18]

When are you getting the kamado pellet smoker? ????

[@laoilli]

There is a food lab that can break down the molecules and exact measurements on ingredients used. We use it in our University of Food Science in Stanford.

[@vincentvandebaan5353]

Bedankt Roel. Ik ga dit zeker na maken. 👍

[@PITMASTERX]

Top Vincent

[@vanessashaw6912]

What is Rodney's Rub? Where can I buy his sauce?

[@MrPicopicopico]

I cannot wait to try this recipe

[@3_Gold_Coins]

I just made the sauce and will use it for a my smoked pulled pork tomorrow.

[@Truckerg12]

Rodney Is A BBQ King!!

[@Calicaveman]

I gotta try that Rodney Scott rules !!!👍🏾🙏🏾

[@izakeasterbrook1893]

I've followed many of your recipes man and loved them all and I love your content!! I'm not going to lie, I'm pretty excited to try this! Haha 😍 keep on grilling gentlemen 🍖🍗🥩🥓🍻🔪🍽👌

[@jerrywhidby.]

Did you try it?

[@izakeasterbrook1893]

@@jerrywhidby. sure did, it was amazing 👌 and ticks all the boxes. The second time I threw some of my own things in to make it more of a personalised taste and was not let down. Definitely recommended trying it 100%

[@jerrywhidby.]

@@izakeasterbrook1893 thanks Izak for taking the time to let everyone know. Have a good one.

[@izakeasterbrook1893]

@@jerrywhidby. all good mate, you have a good one as well

[@brifo5779]

🙋 Hey, PitmasterX !!! White wine vinegar ? Correct ? 👋😌🇮🇹

[@jasongriffith1614]

No just regular distilled vinegar. Although white wine would be a good idea if you wanted to make it more tangy

[@damnyankeerider5959]

Just made these and they came out fantastic. Light citrus/heat profile