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So I have done my second journey of ribs made Rodney Scott style. This is now my go to!
Several reasons are why I love this method:
Lower sugar
Way faster
None of the mess with wrapping
Not fall off the bone
A few key points that Rodney stresses:
Has to be spare ribs
His secret ingredient is...
I usually do mine at 350 degrees and let it ride. If you want more smoke profile go at 180 for first hour.
It put a rub mixed in butter under the skin and some olive oil and a rub on the skin.
It’s usually 2:30 - 3 hours.
I did some more digging on the Rodney Scott method and it leads to soma more thoughts. He uses Accent in his rub and mops the ribs with a vinegar / citrus sauce twice during the 3 hours. My guess is the msg and sauce acts like a tenderizer. I’m gonna try this after the holiday to see how it...
I was reading an article about how Rodney Scott makes his ribs. So in short, spare ribs cooked between 220-250 for about 2.5 -3 hours. I know ribs don’t cook to time. But does 3 hours or less make sense? I also realize he can’t give his exact methods away. So just looking the opinions of the SMF...
Agree with this comment. First week I had my RT had a user error problem, called after hours on a Friday, of course no one answered. Monday morning the CS rep called and said “we see we missed your call on Friday “ ….. how can we help! That is customer service.
I have the small RecTeq and a bullseye and love the versatility of the two different grills.
Use the bullseye for week day and fast cooks and the trailblazer as a smoker.
I put a welding blanket on the trailblazer in winter. That smoker is very efficient on pellet consumption.
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