Articles, Blog

How Legendary Pitmaster Rodney Scott Makes Ribs — Prime Time

December 4, 2019


– I am so excited for today. – I am so nervous for today. We have barbecue legend, whole hog master, Rodney Scott. Whose recently taken on
ribs at his restaurant. And he is here to teach us everything. – You know who has ribs? We have ribs! – Here we go. – We’re here to talk ribs, with the man. So we brought our already
quartered half hog out here. What do you want to cook today? – Let’s put some spares
on and then maybe a whole hog when nobody’s looking later. – Okay. – Take these ribs off and these guys just uh, see what happens. – Let’s get it all. – Borrow that knife? Like how much fat are you looking on, looking to have on a fat cap. – This right here is the limit for me. Because the way that we cook
it, the whole animal is like this for 12 hours. So
all that fat is going through down into a
direct bed of hot coals. And with that happening,
you don’t want the hot coals to catch fire ablaze. I personally prefer them
no thicker than this. (smooth music) – Spare ribs off the belly. – Ribs off the loin. – Country style ribs off a picnic. – I mean since we have three
different cuts is there an approach that you’re thinking
because there is different thickness, different fat content. – Same approach for me all the time. Be careful, pay attention, start slow. Cause you can always add to it but you can’t really take away all the time. Right now you’re not thinking about this being delayed, you want to eat this. So we’re gonna make sure
that we be careful on how we season it, and how hot our pit is. I’ve screwed up some ribs
before, starting too hot. And you couldn’t, I mean, you couldn’t rip them apart they were so tough. Just before I put them on the fire. – Yeah – I sprinkle my rub on them. We use a basic rub with some
other stuff added to it. – What’s in the rub? – We got some paprika. – Uh huh. – And then we got some paprika. – Uh huh. – And then we put a little
more paprika in there. – So paprika. – I’ve personally like to just
a little sprinkle over them. – Yeah that’s not a really aggressive like you would kind of imagine it. – You rub it, and you
bite into it, it’s salty. When you just sprinkle it on
there and give it a chance to cook through, it’s usually a better flavor. Another thing I don’t like to do is, pre-rub my ribs too far ahead. Because if you start to rub
them, and you stack them, they start massaging the
ingredients all in there. And then you get that
saltiness that you don’t want. This is the way that Rodney Scott seasons his ribs, with paprika. – With only paprika – I was only using two types of paprika. – Yeah, you got to use at
least three types of paprika. – Alright. – Ya’ll might as well
say he’s full of s***. (laughter) – When someone comes to
you and they want to work, what are top three tenets
that they need to learn? – First thing that they
need to do is, be patient. They need to pay attention
because this could be a very intense job with the
heat and follow directions. You’re not going to get the same results everyday from the same protein. Example, whole hogs. I’ve had whole hogs that
were smaller than others but they would take longer to cook. – I think you are aware that
we are in New York City. We don’t have a live fire
pit, we do have a smoker but I feel like we are showing up
to a dinner party right now and like giving you a
microwave to cook with. You don’t use any electric smokers but what do you think about them? – I’ve never used an electric smoker. – Really? – Ya know, on the road
a couple places. But, – And that’s it. – They still product great products. – It’s a pretty nice smoking microwave. You put it, set it, forget it. – [Rodney] We’ll make it work. So you got some cherry in there. – [Brent] A little cherry, little hickory. You’re like real
exclusive about your wood. – Yes, I like to use majority
of oak and every now and again I’ll add in a little hickory. – [Brent] So, I got to get this going. What temperature do you want it at? – [Rodney] With that meat
I would stay around 220. – [Brent] Perfect. – [Rodney] Go nice and slow. Because it’s not a real thick cut, 250 might cook it a little fast. – So we got about an hour, anything else you want to cook in the meantime? – Lets go play around with
a little something else, let’s get a smaller
version of that rib-eye and just play with it a little bit. – Oh you’re gonna go
straight rib-eye, alright. Let’s do it. (dramatic music) – Yes! – [Brent] Do you want a dry-aged steak? – [Rodney] We don’t have
to have a dry-aged steak. – [Brent] What? – I mean if we are
pushing the envelope here. (saw turning on) (high pitched buzzing) (dramatic music) (Rodney exhales) – This is gonna be good. I see some flavor right in
that bone, look at all of that. A little bit of sauce,
with this we can rub because we want it to go in. – So we already talked
about this paprika rub. Is this paprika sauce? – We got some cayenne in
there, black pepper and then we add a couple other things that we put in there that’s not paprika. – What’s the advantage of rubbing it with both the dry rub and the other stuff? – There’s no paprika in this. (Ben hums in agreement) This paprika compliments that
when they are both together. Alright! Another 30 minutes we’ll
take another peep at them. Sauce them up and flip them over, cause we are making great
progress, better than I thought. – Once we put the sauce on
the ribs how much longer? – Not long, because the sauce
starts to break it down and make it nice and tender, and
then we just want a little bit of color on the other
side, and boom, we’re good. We’re gonna let them go, then
we’re gonna come back and double check on that
experimental aged rib-eye. – Wow! – I think we need to sauce and flip. Since we don’t have a mop
and we are in New York City. We’re going to do a make-shift mop. So you really wanna just
get the sauce on it, just enough to coat it. – Is there anything
else you’re looking for? – Just a little color,
we want a little bit more of this going on, all over. I’m thinking we’re going to make it there probably within the time
frame we were expecting. Every pit is an adjustment
for me because I’ve never used this one and don’t know
how hot it will get. But, one thing I’ve noticed. Usually the bottom of the rib will get all of the texture and the color first. In this one, the top got all the texture and the color first. – Never thought about that. – Me either. We all just learned something. I listened to you tell me how
your smoker operates and we paid attention to how
it was cooking the meat. So we learned that, hey let’s
go ahead and flip it over or else we’re going to be
here an extra two hours. Let’s pull the steak out. – [Brent] Let’s do it,
let’s eat this steak. – We’ll be back for the ribs shortly. (upbeat music) – [Brent] How big is a sandwich? – [Ben] Four ounces. – [Brent] That is a really
reasonable amount of meat. (meat sizzles) (upbeat music) – Cheers. (upbeat music) – That is like a perfect summer sandwich. – I was skeptical of smoking
a dry-aged rib-eye but, this is fantastic.
Still taste the paprika. – That meat is pretty good. I might have to step up at home. – Perfect amuse, lets see some ribs. (country music) – [Ben] Oh yeah, these are
already the best looking ribs that have come out of this smoker. – Woo! (country music) – It just looks great, I mean
it’s like the Himalayas when you look on a map and
you see the little bumps. When you got the tiny Himalayas there, nice color, should be nice and tender. So lets go with the picnic. – Alright. – [Brent] You’ve got the blade man. (country music) – Oh my god. – Well that is a really really good rib. – What do you think of the texture? – That’s what I want, a little
more fatty which gives us a little more nature juices
flowing through it. – Feels like I’m eating
a straight-up pork chop. There is so much meat on it. – And the flavor is about closer
you get up to the neck and the head the flavor is just
like a little bit more intense. – Very intense. – [Ben] Want to go belly next, or loin? – [Rodney] Let’s go belly. – [Ben] Let’s, yeah. Tap the flat lands. – Alright, here we go, belly. Wow, the belly really showed up. – I mean a lot thinner so,
you get a lot more spice. – But not too much spice
where you can eat it. – Exactly. – I feel like whenever I have
done ribs, I’ve been actually rubbing them in. But, like
watching you today just. – If we rubbed it in, this
would have been more intense. Shall we move on? The loin. I like a little tug in my rib,
and because I like that tug that loin area is where you’re
gonna get just that little bite like you said, the pork chop bite. You wanna enjoy the rib
without biting into it and the whole thing slides off the bone. – Yeah. – That’s great and everything but, me personally I prefer a little tug. – [Brent] You want to earn it. – This is like neck and
neck with the picnic for me. This is really good. – I might actually like this better. – Just a little tug. I don’t like my rib meat
falling off the bone. I like to serve my food the
way that I enjoy it myself. And that’s with that tug. – Cause in order for it
to fall off the bone, you just have to cook it
and cook it and cook it. Do you feel like that’s
kinda like a rookie move? Like just cook the hell out of it? – Not necessarily a rookie
move, but just something I’ve never really been a big fan of. – So what do you think,
cooking in the city? – This is definitely doable. – You’re happy with the taste? – I’m still eating. – Alright, good. – You went over like the
three things you need to be, you need to have engraved into you when you work at Rodney Scott Barbecue. You feel like that holds
true no matter where you are? – No matter where you are. Be patient, pay attention,
follow the rules. – Rodney I would love to shake your hand, but that would be very
disgusting right now. – You know, a little greasy. – Thank you so much
for doing this with us. – Thank ya’ll, Thanks for having me man. – Such an honor. – Cheers. – We just learned how to
use an electric smoker. – And for more about electronics from our friends at Verge, click here. – If I walked just a few
blocks from this office. I can find a robot that will
make me a latte, serve me quinoa bowl and now there’s
one that will make me a custom made to order. (upbeat music)

You Might Also Like

100 Comments

  • Reply NightIIJester July 15, 2018 at 9:13 pm

    Cool guy 🙂 I didn't write down that dry rub recipe though I forgot what is after paprika.

  • Reply Abdul Aden June 3, 2019 at 11:14 pm

    As Muslim who doesn’t eat pork I ain’t gonna Rodney got me mouth watering I mean those ribs looked so good lol

  • Reply adam colvin June 4, 2019 at 3:19 am

    Damn 😋

  • Reply Gerard Rosal June 4, 2019 at 10:55 am

    Lord help me!

  • Reply Patman Crowley June 5, 2019 at 2:46 pm

    I'd love to visit Rodney Scott's Barbeque. I appreciate Rodney Scott!

  • Reply LADRENA NESBY June 7, 2019 at 5:46 am

    Filtythy ass swine

  • Reply Richie. June 9, 2019 at 1:15 am

    I’m seeing a niche in the market back home in Cardiff, 🏴󠁧󠁢󠁷󠁬󠁳󠁿.
    This is inspirational stuff.
    We don’t have BBQ like this in Wales.
    It could be time. Because let’s face it. Who wouldn’t like this food.

  • Reply in2food June 9, 2019 at 2:25 am

    No wrap? Most folks, even Rich Franklin, wraps em. Now I’m confused

  • Reply Robin Coulter June 9, 2019 at 2:01 pm

    stop talking with food in your mouth, otherwise looks yummy

  • Reply JUPITER King Of Fire June 11, 2019 at 7:31 am

    Tug is competition style.here in Kansas we are fans of fall off the bone,but I would still take a bite out of y’alls guess cooking,looked real good👍🏾

  • Reply Fiery Sunset June 12, 2019 at 6:55 am

    Paprika, salt, raw sugar

  • Reply aladeen hüssein June 12, 2019 at 9:57 am

    I'm hungarian. I love this guy and the rub paprika

  • Reply Rich83 June 14, 2019 at 8:54 am

    Tomatoes on a steak sandwich? That's just wrong

  • Reply Bryson Lipscomb June 15, 2019 at 5:15 am

    Anyone else cringe after seeing what they did to that ribeye? Disrespectful.

  • Reply Elisa Bowie June 19, 2019 at 9:05 am

    I feel like this is not real

  • Reply Cole Murrell June 20, 2019 at 6:14 am

    I need to step my rib game all the way up…

  • Reply William Roberts June 20, 2019 at 7:08 am

    Barbecuing produces carcinogens that causes cancer be careful on how you grill

  • Reply Gods Son June 22, 2019 at 5:14 pm

    Any kin to Bart Scott? NFL player..

  • Reply MILEHIGH JAX June 23, 2019 at 4:44 pm

    I like the tug too. Lol

  • Reply Jonathan steele June 28, 2019 at 1:43 am

    The guy has more hair on his face than head lol. Distracting! Lol

  • Reply James Stone June 29, 2019 at 2:14 pm

    Pro mustache level achieved!

  • Reply 01lowbird July 3, 2019 at 7:32 pm

    Im not sure why these guys are eating under cooked, and to be more frank shitty, ribs

  • Reply chris kozub July 3, 2019 at 11:47 pm

    White beta males. YouTube loves em

  • Reply Bobby Watts July 4, 2019 at 12:55 am

    He makes the best Williamsburg county bar b que ever. Looks like I'm going to have to ride to Charleston and try those ribs.

  • Reply malayaleeking July 5, 2019 at 2:01 am

    Rodney needs his own show or channel!

  • Reply Dom Bogey July 6, 2019 at 3:33 pm

    The guy in the yellow looks like the pringles guy.

  • Reply Leo Alaniz July 7, 2019 at 10:17 pm

    🇺🇸 nothing like Texas bbq though 🇺🇸

  • Reply vEn om July 10, 2019 at 10:41 am

    there goes my diet plan 😂

  • Reply Gaius Maecanus July 11, 2019 at 7:19 pm

    Looks like dehydrated onion, garlic, salt, and maybe white pepper. He's from NC so I can't imagine him using a rub that has ZERO pepper in it but you can't see any black pepper so I am guessing it is white pepper so it doesn't disturb the color of the meat and he can use less of it. Doesn't smell as potent around all that garlic but it cooks up stronger so even if people stick their nose over the rub they won't be able to guess how much or what kind of pepper is in it. Might be some dried and powdered mustard seed given how much light yellow there is that isn't obviously onion or garlic, though could also be some ginger (but that might throw the NC flavor off, not many people put ginger in their BBQ sauces unless they are doing an Asian/Korean/Japanese style sauce). Only other coloration in there is something light brown… POSSIBLY a dash of cumin or maybe some natural cane sugar if he wants it to color and highlight sweetness but he doesn't use sweet sauce in his BBQ for his pulled pork so it would be odd for him to saturate the ribs with sugar… And he uses the same rub on the rib-eye and all that sugar would KILL the dry-age flavor. (Like wishing for a vacation while on your way to the moon.) So I doubt the sugar. Also none of the taste testing of the ribs mention sweetness so I am guessing a savory/tangy rub and sauce, probably cumin would work better with the vinegar. Probably a little cayenne or chili powder as well for some heat (NC dirty style).

    And before anyone says anything, yeah probably a little paprika/smoked paprika for that ruby red color.

  • Reply Aries love July 14, 2019 at 7:24 pm

    the south is king for bbq' soul food ect ect .

  • Reply Kriv Torrin July 15, 2019 at 8:37 pm

    They got the two most yankee soundin' SOB's to interview this man. I swear.

  • Reply Erik Mc July 17, 2019 at 7:26 pm

    Tried these rubs and sauces. Too much paprika 😂😂😂🤣🤣🤣👍

  • Reply CREBZ July 19, 2019 at 3:01 am

    They don't make Pitmasters like Rodney anymore, he chops his own wood and works all night in his shop. A true Pitmaster.

  • Reply Fred Davis July 19, 2019 at 3:20 pm

    Rodney the black Colonel Sanders, and the Secret 11 Erbs, and Spices

  • Reply Emmanuel Ross July 20, 2019 at 5:15 am

    And a little something else. 😂😂😂😂

  • Reply Pick panner July 21, 2019 at 8:38 pm

    I'd have walked from California to join this…

  • Reply Patrick McCreight July 21, 2019 at 9:31 pm

    Damn didnt know about Rodney Scott until today.
    Lord is GOOD!

  • Reply yerlee4 July 23, 2019 at 8:38 am

    Definitely have to agree. Ribs that just fall off the bones is a turn off. If you want that texture you mind as well eat meatloaf

  • Reply Lenora Correa July 23, 2019 at 8:21 pm

    He said he put paprika…paprika…n papeika… I'm like is that it…or is he holding out on the dam recipe…

  • Reply Matt July 24, 2019 at 1:38 am

    He guy looks like the science teacher from stranger things lmao

  • Reply Frank Silva July 24, 2019 at 7:02 pm

    Rodney Scott couldn't hold a candle to this dude when it comes to ribs: https://www.youtube.com/watch?v=BQknxOuVpZE

  • Reply jeremy reeme July 27, 2019 at 6:47 am

    Seems like a great guy to learn from…If I was any closer Id prob be in my truck now, heading to SC 🧔🏻 🥩

  • Reply OFF ROAD July 28, 2019 at 6:03 am

    Ummm you took dry aged meat and put it on a sandwich.

  • Reply DetroitLuv82 July 28, 2019 at 2:55 pm

    I love my ribs fall off the bone

  • Reply Slappy McFarren July 30, 2019 at 5:07 am

    Truly savory bbq that's not drowned in corn syrup. Looks delicious!

  • Reply B List July 31, 2019 at 6:51 pm

    Why do people do this. We are watching the cooking show to learn and you don’t want to say what spices you use. Come on people

  • Reply Andrew Kimani August 3, 2019 at 8:56 am

    What are the 3 types of paprika?

  • Reply Wayne White August 3, 2019 at 5:54 pm

    In that Brothas head , hes asking for some elbow room…lol

  • Reply BurtBartlow August 9, 2019 at 4:50 am

    Why does every male host in this channel sound feminine? I only have seen this video but I know my statement must be true

  • Reply Architecture Whisperer August 14, 2019 at 8:04 am

    No sauce!?

  • Reply muppetnumpty65 August 14, 2019 at 3:26 pm

    Im Sure he said the mystery ingredient in the rub was Paprika

  • Reply Bantu Rhino August 19, 2019 at 11:28 pm

    Rodney is awesome, but this video is useless. No rub recipe, no mop recipe, no technique, nothing. Just some guys eating.

  • Reply John Locatelli August 20, 2019 at 4:16 am

    Rodney deserves a Michelin Star for authentic bbq restaurant

  • Reply Wayne Hasch August 20, 2019 at 12:00 pm

    Scott goes into the woods with a chainsaw and cuts his own wood. He's a true master.and only charges eight dollars a pound for barbeque.

  • Reply Clarence Cook August 21, 2019 at 10:10 pm

    So do you like them….im still eating it right?😂

  • Reply Jayvier Mendiola August 24, 2019 at 10:27 am

    These guys could be an alternate key and peele.

  • Reply David Bueso August 25, 2019 at 7:39 am

    This looks bomb, but in my opinion Franklin's ribs looks juicier and the bark is beautiful!

  • Reply fred stone September 1, 2019 at 5:31 am

    i followed instructions on ramen noodles that made more sense then this guy. One of the dumbest vieos ive watched

  • Reply Jacob Neil September 1, 2019 at 3:13 pm

    so glad to see the texas tavern millionaire shirt on this show.

  • Reply gocubs1815 September 2, 2019 at 4:07 am

    maybe I'm just really dense because its late, but is that rub LITERALLY just paprika? or are there multiple spices?

  • Reply alfblack2 September 3, 2019 at 12:29 pm

    EPIC! Legendary Pitmaster plays in the workarea of Legendary? 😀 Butchers.

  • Reply Nir Gonen September 5, 2019 at 6:40 am

    Do kosher bbq with lamb or beef

  • Reply PT S September 6, 2019 at 4:52 pm

    rodney scott ♥

  • Reply Chris Martinez September 9, 2019 at 3:07 am

    Man those had to be tough didn't pull the silver skin off the back of the ribs. How many tooth picks were used in the making of this video

  • Reply Nola Anderson September 9, 2019 at 11:08 am

    These hosts are disrespectful..silly little games to demonstrate that they are the cool kids at the back of the classroom

  • Reply Scott Waiyo September 9, 2019 at 8:22 pm

    as if you'd put that in a sandwhich

  • Reply jpulley September 9, 2019 at 11:39 pm

    Dang this made me hungry!

  • Reply Ricky Beans September 10, 2019 at 12:42 am

    So the electric smoker works!! But its upside down, i think. But i do have a small brain

  • Reply David Leach September 10, 2019 at 3:06 am

    If you make it to Charleston SC Rodney Scott has a restaurant on King Street! Pulled pork sandwich is amazing… and now I'm regretting not getting ribs as well… 😉

  • Reply Justin D'murcielago September 10, 2019 at 5:20 am

    Roland, these MFS can't swim nikka. All you had to do was take them by the dozen n drop em off in the ocean.

  • Reply HUMAN BEING September 11, 2019 at 7:00 pm

    I CAN'T WATCH THIS 📹 ANYMORE THE GUY IS NOT SAYING ANYTHING WHY DID HE AGREE TO DO THE INTERVIEW?????

  • Reply Friedrich Wilhelm September 12, 2019 at 9:22 am

    i used a smoker once i left the ribs in so long that the bones were edible they still had shape but i bit into the meat and took a chunk of bone the consistency of a cookie it was tasty never got the marro so easily

  • Reply Kamin8r September 12, 2019 at 1:05 pm

    I should not watch this before I go to bed…..

  • Reply Chickennugs Oil September 12, 2019 at 8:59 pm

    It’s always when I’m on the toleit I get stuff like these recommended

  • Reply IKNeukkechsVanYoutube Yiutube September 13, 2019 at 7:13 am

    He crazy I rather suck a rib Fallin of the bone then eating a rib that is hard and have thick meat naah

  • Reply CoyoteFur September 13, 2019 at 4:41 pm

    i am freaking starving now

  • Reply Ducati NYC Vlog September 13, 2019 at 10:03 pm

    This dude is so chill and humble. Great sense of humor too. Love it.

  • Reply Jesus Murillo September 14, 2019 at 2:24 pm

    Anybody else mad about what they did to the dry aged rib eye?

  • Reply Make it Raine September 15, 2019 at 4:18 am

    i dig the dudes understated urban accent…

  • Reply Antoine and Tiffany September 17, 2019 at 2:37 pm

    https://youtu.be/0qoEc9kb9qA
    I need that recipe to stop cooking already cooked ribs lol

  • Reply thisprofileisntrealthough September 18, 2019 at 4:34 am

    The color on those ribs, wow

  • Reply quest 77051 September 18, 2019 at 11:02 pm

    OH MAN…THIS WAS SOOO AWESOME…i looooove RODNEY SCOTT…..that meat looked so good. i just got done eating and got hungry all over again. GREAT JOB!!!!

  • Reply Snack September 25, 2019 at 5:49 pm

    He is a really good teacher.

  • Reply epicdriver4g September 25, 2019 at 11:26 pm

    There is no such person, anybody can be just as good ezee….he's basic.

  • Reply Barimus Bari September 30, 2019 at 12:27 pm

    if you see this… How can you eat only grass??? (vegetarian?)

  • Reply fridgemagnet September 30, 2019 at 4:40 pm

    how are they not fat bastards?

  • Reply Jay Jove October 1, 2019 at 12:10 am

    these guys eat alot but doesn't get fat!!! whyy

  • Reply Van Narrow October 2, 2019 at 1:01 am

    I wish Rodney Scott was my dad 😄😄😄

  • Reply Keln October 4, 2019 at 1:48 pm

    And I'm there being… Why are you removing the meat from the ribs????
    (Feels like there's never much to eat on those :l )

  • Reply Latrelle Addison October 9, 2019 at 9:35 pm

    They just want to learn from him to steal his recipes.

  • Reply Bob Carson October 11, 2019 at 1:36 am

    HOW ABOUT A TOMMY HOCK DO YOU KNOW HOW TO CUT ONE OR 2

  • Reply maddvillian October 11, 2019 at 8:30 pm

    rodney scott king or just rodney scott

  • Reply Paragon981 October 13, 2019 at 12:38 am

    What's your secret? Nah…nah. No.

  • Reply stu Art October 26, 2019 at 8:10 pm

    Nice ribs.

  • Reply Luke B November 7, 2019 at 10:36 am

    didn't tell us the recipe 🙁

  • Reply هيونكل الغضوري العنزي November 13, 2019 at 8:35 am

    Great video

  • Reply Dan Braz November 14, 2019 at 2:54 am

    he doesn't like it falling off the bone….SMH

  • Reply SJ Taylor November 27, 2019 at 7:48 pm

    Beautiful trimming 😍😍😍
    Rodney is on my bucket list…visit his hog barbq in S Carolina.

  • Reply Joshua Oconnor November 29, 2019 at 8:40 am

    🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤

  • Reply Michael Bruce December 2, 2019 at 1:33 am

    I’m still eatin

  • Leave a Reply