How Legendary Pitmaster Rodney Scott Makes Ribs - Prime Time
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- Опубликовано: 14 июл 2018
- On today's episode of Prime Time, Ben and Brent are joined by BBQ legend Rodney Scott, of Scott's and Rodney Scott's BBQ, for a lesson in rib making.
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Хобби
I love how "paprika" is code for "mind your damn business"
@@fckstreetshitters4294 its funny because its true
tell me your secrets
So sassy tho
I picked up on that real quick 😂😂
No big deal. He’s acting like it’s some highly sophisticated intellectual property.
Rodney Scott is no fool. Loved how he worked himself an aged Rib-eye ! Well played sir
Yes he did 👊👊🔥
Business is business baby!!
all 3 GTA V character HAHAH
Skiper747 😂😂😂
Skiper747 lmao fr
Lmaaooo
lol
😂😂😂😂
Rodney Scott is a BBQ legend.
I love when my people get what they deserve for they work, talent, and creativity!
AMEN!
S.C. BBQ game is slept on. Congrats Rodney you making us proud.
I live in FL but from SC n my home state is #1 in BBQ. NOT UP FOR DEBATE
@@derrickhamilton342 I'm still rolling with my home KC, but yes South Carolina does have amazing bbq, so does North Carolina.
Not as slept on as Georgia BBQ. And we're killing it here.
@@maxenra I haven't had the same experience in Georgia myself, but then again I've only been to Atlanta and the Atlanta area. I didn't enjoy much of the BBQ I had down there, but it's been about 2 years since I went.
@@maxenra Georgia is trash lmao come to Texas
I literally just Googled the Address and i'm telling you if i EVER... EVER.. Visit The USA i will go to 1011 King Street Charleston, SC 29403 and eat some RIBS..
Greetings from Germany.
Im from Charleston SC .His business actually started in a tiny town, a little corner store in hemmingway SC , it's still there today , his father cooked in pits in back back and taught him how . All home made and old school by hand
It is a local legend... people come from all around .. he opened a restaurant in Charleston to expand
But the core is in hemmingway
Look it up on RUclips
I just found out that a return ticket is around 700 euro from Amsterdam to Charleston SC and takes 14 hours (one layover) so definitely put this on my list for next year. :)
Bring some sausage
Greetings kaisar
And enough miles to make it 56 Euro! Here I come!
Get a first look at episode one of Prime Time in New Orleans exclusively on Roku for one week starting January 30th, before it hits RUclips. Here’s how to watch: trib.al/CjNPY9W
Corey Kosienski the name you two yankees need to know! He's a transplant from Upstate NY to NE Florida. He doesn't own
a restaurant but is probably one of the best unknowns in smoking meat. You two should definitely reach out to him.
@BiggestComplainer You don't know slow smoked bbq. Complain else where super chief!
This dude is so chill and humble. Great sense of humor too. Love it.
I think I need to adjust my ribs down to 220, I've been doing them at 250 to satisfaction, but there's always room for improvement when you're learning at home off of RUclips like myself and so many others. I tremendously appreciate you two gentleman and your crew for having such a distinguished all around master on the show, arguably my favorite to date. Thank you.
Ben Gallaty just don't pull them at 2.5 hours like they did, that's amateur hour sorry
I agree, pitmaster probably knows it too but it's for the quick video.
Ya, I would tend to agree, seeing him smell that dry aged beef, I know he's legit, but still, if you're gonna be part of a youtube vid, don't conform or sell out, keep it real and to be harsh, he didn't. any bbq enthusiast knows this
Hey, Ben! Thanks for the comment! We ended up getting the temp up to 250 for the last 30-45 minutes, but that didn't make it into the video! If you kept it at 220 (Rodney's preferred temp), it might take a little longer. I would imagine something closer to 3.5-4 hours. Hope that's helpful!
Benjamin Turley I appreciate the follow-up tremendously, I'll experiment with raising it up for the last little bit as well. Thank you sir!
Those burn marks on his arms are nuts. A true warrior.
yeah noticed that too. Must have been painful!
S'truth...
Or a clutz.
(I have a few of my own)
If you don't get burnt at some point something is wrong
@@ColKorn1965 That doesn't make any sense
@@sunnzo2467 no balls no falls. Think hard, youll figure it out.
Was just in Charleston and ate at Rodney Scott's. I'm from Texas and a little partial. I will say it was some of the best BBQ I've ever had. Ridiculously good. Gave me a tour of the smokers and giant firebox that feeds the pits. Really special.
Bruh ain’t giving up no recipes. But he did share his techniques, so we’ll call it even. Lol
it's all in the technique, most bbq recipes are almost all the same give a take a few spices...always in the technique
@@the_shadow_healer Don't forget the wood
@@the_shadow_healer Yep. Brisket is just salt + pepper + smoke + time
Always “Stealing “
Takes a certain type of person to see a man giving his hard earned knowledge for nothing in return- and calling that “even” because he didn’t also give them his recipes. Ffs
Ode to one of the BBQ masters. I went down to Rodney's shop in Hemingway. BBQ was untouchable. Bought for the family the day before I flew back and they are still raving about it. Excellent food..
Rodney Scott is a legend. His episode on Nexflix BBQ Chefs Table is amazing. It's a show and a lesson all in one
Love that episode
Thank you, Rodney, for proving a point for me. I was taught by a Texas pit master not to bother removing the membrane from the ribs but with the Food Network, BBQ shows and RUclips having all these Foo Foo celebrity chefs and BBQ Circuit kings and queens espousing their holier than thou instruction everyone who watches me prepare my ribs always have to throw in their TV show logic and how to remove the membrane. The old pit master said it keeps the moisture in and that he moves way too many ribs to be messing with it. I'll get to your place someday as it looks fantastic.
Cool guy :) I didn't write down that dry rub recipe though I forgot what is after paprika.
There's also paprika.
Eater haha! Thanks that was it :) Respect to pitmaster Rodney for keeping it a secret. Dont know who responds but tell Ben and Brent they're alright dudes keep it up.
Don’t forget the third paprika.
619onmine nah the 4th paprika
You shouls check out his feature on the Munchies channel "It's Alive with Brad Leone" Whole hog BBQ
Mr Rodney Scott is one of my heroes. Seriously this man is a legend and a pillar of the bbq community.
4:36 I am living vicariously through you Rodney. Absolutely perfect reaction hahaha. What a cool dude.
I really enjoyed Rodneys personality! Awesome video.
I agree with Rodney. I also prefer to have a bit of a tug, instead of the fall off the bone endpoint.
Same here. Also prefer beef ribs, but if it's BBQ, I'm not that picky in the end. :)
Briguy1027 agreed
Nerd Musk
You know I would really like to master BBQ beef ribs. But my wife doesn’t like them any way shape or form. So I don’t get a chance to practice on them very often.
When we have big parties I get to knock myself out with them. But it’s probably 1 out of 10 Cooks that I do.
I prefer falling off the bone....probably part of the reason why I thought Rodney's food was too hyped
Leave her! No ribs, no wife!
I absolutely love how Rodney Scott teaches. He should do a masterclass real talk.
Rodney Scott is a class act.
Even slightly out of his element he is still as confident as ever.
I really appreciate how much respect is flowing in all directions in this video. There is no arrogance here, just competence, and respect.
The real deal. In times when everything is about speed, he brings us down to a slower pace of smoking and of life in general. He is this generations face of bbq and deserves all the good that’s coming his way.
Long Live Mr. Rodney Scott!!!
Let me save yall ten minutes...
1st ingredient. Passion
2nd Ingredient. Experience
3rd Ingredient. Good ingredients.
Bam! Youre welcome
alex leyva and good tools
"3rd ingredient-ingredients"
Wow thank you that was very smart
3rd* Paprika
"It's like I'm eating a straight up, pork chop".
I'm sold! Gimme some of that Q!
I really love your videos and the chemistry you two bring to the guests. I always look forward to your videos.
Been going to Scott’s in Hemingway, SC for YEARS. Wished he’d open a place here in CO.
Rodney was so in his element examining the dry aged steak, love it
Rodney Scott is the man. I’ve seen his videos and he is a true BBQ artiest and has the utmost respect for his craft and everything that goes into it. I know take down my own trees and care for my wood before using it in smoker because of that man.
this looks like the best day for these guys haha, love watching people who love what they do, doing what they love.
I got lost after paprika, paprika, and paprika. 😂
How did you not get the rest?...
It was paprika!
I'm going to Charleston this summer, I'm so excited to eat at Rodney's place, the barbeque looks incredible.
If you're coming I26 East. Stop in Orangeburg at either Dukes BBQ(only open thur-sat) or brown derby II for soul food. worth the deviation. real true bbq and soul food. worth it.
Seth Mellen I'm flying into Birmingham and then I'm driving to Greenville and then to Charleston. I don't know any highways in the area so are those places in that direction or in a different direction?
Andrew Lazar the secret star of his menu are the smoked wings. You will not have better
If you're coming from Greenville you will more than likely take I26East to Charleston(chucktown). Orangeburg is off I26east. Dukes and brown derby II is probably 10mins off the interstate exit. Orangeburg is where South Carolina State University and Claflin University is. Personally, I prefer dukes over any bbq I've ever had. And I married into SC BBQ lineage lol..
www.tripadvisor.com/Restaurant_Review-g54375-d2553183-Reviews-Duke_s_Bar_B_Que-Orangeburg_South_Carolina.html
www.yelp.com/biz/brown-derby-ii-orangeburg
Man I miss oburg sometimes lol.
I love Rodney Scott so much, he's such a genuine man. He should be the face of bbq.
Rodney Scott, Grand Ambassador of Barbecue! Love this guy's passion for his art.
I love how he didn't just explain what he was doing, but why he does it that way and how the results will differ from other methods
Rodney doesn't know me, but I know him because I live in Florence, which is not far from his BBQ pits in Stuckey which is about 45 min away. I've eaten Scott's BBQ and IMO is the best tasting Que in this area (which is loaded with bbq). I cook my Butts just like he does his whole hog. I just don't have his vinegar based sauce but use other great local vinegar based sauces which sell at the Piggly Wiggly in Florence. Rodney Scott's BBQ (pulled pork) is the real deal pit cooked whole hog with flavor which explodes in your mouth. Anyway, I bragg on his Que all the time because the rest of the country doesn't cook pulled pork this way. Rub up front, pull it and sauce on the side. In the Pee Dee area of SC, we salt the butt, cook over shoveled in oak or hickory red coals about 22-23 inches below the meat with meat side down. About 7-8 hours later at about 198 degrees flip over. Add some vinegar all over, salt til white, blk pepper til black, red pepper til red, then pour on your best vinegar base bbq sauce and work it in the meat. What you end up with is something your tongue will slap your brain to get to. LOL Enjoyed your video guys PHIL N FLORENCE
Try making your own. It's not hard. Vinegar, lemon slices and ketchup. Mix til you like the consistency then bring to a simmer. Adjust flavor with more/less lemon and black pepper.
Scott Greer Oh don't take me wrong, I'm 68 years old and been doing whole hog for years. I know how to make BBQ Sauce, I just don't have his sauce recipe. Thanks
I agree with everything above except the vinegar sauce. Real SC sauce is yella sauce! =D
Cheers from Charleston and keep making great que.
@@marwillisx Carolina Gold is more a NC. Thing. Anyway. HIS BBQ sauce is the BOMB. Keep that gold crap.
Mannnn ...
Just reading that made my stomach rumble ...
I have seen rodney on some shows about smoking. Man this guy is amazing just the way he talks about it. Seems like a cool ass dude too!
Nothing better watching a man following and working his passion.
I just bought Rodney Scott’s BBQ book & it’s pretty great
With ribs, I usually apply the rub the night before, but sometimes they come out too salty or harsh in rub flavor (mostly paprika, salt, pepper…), so i’ll try the light dust just before cooking, like he suggested.
Which method do you prefer now?
the first video i watched of eaters was on rodney scott so this is nostalgic for me
Legendary chef, love his dedication to his craft.
Rodney Scott is a very special guy. A legend actually.
I had the pleasure of meeting him.
Do you like cooking in an electric smoker. His answer priceless. I'm still eating
Awesome guest and show. New follower here!
AB love your videos!
I love Rodney Scott! He's the man! Super down-to-earth and approachable and is self-made. Love this guy. Anytime we're in SC, we go to his place in Charleston.
Really enjoyed this episode and Rodney's personality with you guys. One of the best shows on eater.
4:40 "This gone be gooood..." You know that it's gonna be 🔥🔥🔥 Haha
some beautiful looking ribs~ learn something everyday
I love how passionate this guy is
Many people think they could make the same or better ribs. I know a bit and make some pretty damned good ribs.
But there is a huge difference between making a couple of racks once a month for your family and friends and making hundreds of racks, 7 days a week, for thousands of people.
The level of work, dedication, and perseverance is mind blowing.
Did he just shamelesly ask for the best meat? My man
HOST: "Do you want the dry aged steak"
GUEST: "It doesn't have to be Dry aged steak."
How "shameful".
And then shamelessly refuse to divulge any more than "paprika" about his own sauces and rubs
Cultural Hegemony, thank god I'm not the only one who didn't actually believe it's just paprika, only an idiot would think he was telling us the truth
@@eksine i doubt anyone thinks it's only that. Ofcourse he won't reveal his recipes.
@@Estocolmo97 why not? he's using a generic seasoning, most rub recipes are just like his, it's nothing special. if anything the sauce is where we have no clue what it is
“Start slow....” truth.
A million years ago I worked at a bbq joint with a thermostat controlled oak fired barbecue. Here’s how I made ribs: I’d mix molasses, dry rub, and some other stuff to get a nice thick sludge. Slather that on, then 4ish hours at 215. Scrape off that sludge and you’ve got perfectly tender ribs (not falling off the bone like you’ve over cooked it).
Mind you, I could be misremembering, but the “not falling off the bone” triggered the memory and I figured I should share.
Rick Weber STFU, loser.
I've never eatn his food but i LOVE watchn Rodney Scott videos!! LEGEND!! Hope to meet u one day
I judged him entitely on the fact that he prefers Oak bark for fire fuel haha. Good man.
god i love bbq.
Half 100 like
Amen to that love bbq
Yessir
Man has been cooking meat on open flame since the dawn of time. I cannot understand vegetarians at all!
i love bbc
I like how Rodney talks about the meat, WITH PASSION
Can't stop watching all these shows,,, awesome fellas..
Dude with the white shirt looks like biff from back to the future
Warren Albuna 😂😂
I eat from their Original location in Hemingway ,South Carolina Scotts Barbecue
WoW i wish i could ever taste this!! i realy like this guy ind his spirit for his food.
Mr scott is the man, his sauce is outta this world delish
Prime Time.
Can I hire Rodney to be my personal chef? This dude is legit
All Abored money
I will👍 hire me. Decade of experience
If you can afford him, you the man!
I am drooling here! Rodney is the man!
Wow, I fell in love with ribs once again, great video guys with great food... Can't wait to go to New York & try them ribs...
Be patient, Pay attention and Follow the rules....Thank you...You are a legend.
The best Pitmaster in the USA!
I went to Rodney Scott's BBQ in May. Some of the best I've ever had
I love these guys, they're so wholesome! Gonna watch the other 27 episodes now ;D
I'm off to write my first blues song: "No-Tug Rib Blues."
It’s always when I’m on the toleit I get stuff like these recommended
Kinda like listening to water to help the waters flow, eh? Except we're talking meat here, lol.
I love the Texas Tavern T-shirt. They're right here in my hometown of Roanoke, Virginia. Love that place!
Love the videos. Im a carpenter but i minor in cooking. I absolutely love the processes that go into food. These videos reinspire me to pick a field in cooking
Smoked dry aged rib eye. This should be on every menu
Rodney Scott should be one of the presenters ;)
Drove over 4hours to try his famous BBQ with family, was extremely unhappy with food and service. The tourist type loved it though.
I like Rodney Scott’s style he keeps it simple and consistent and that seems like the key to good bbq 🍗 🍖 people tend to make it more complicated than it should be...good smoke good heat and simple seasoning on a choice piece of meat
When the guys were eating, my mouth opened up to take a bite. Unfortunately, I was just gulping air. I've just watched two videos with Rodney Scott, and I am a fan!
Rodney Scott seems to be getting a lot of air time. I think that a road trip just might be in my future. ;)
He'll be opening a new restaurant in Birmingham, AL at the end of 2018. Can't wait, Rodney is coming to me :)
Ok so we need to convince this Pit Master to open up a place on the West Coast. Near Me!! lol
Robert Rodgers are you serious? I cant wait
Yes sir, Rodney is partnering with Nick Pihakis of Jim-N-Nicks to open Rodney's 3rd restaurant here in Birmingham. Yes!! I believe it will be new construction near the UpTown section downtown Bham.
KDoeBeatz they just announced today that it will be in Avondale and open in October!
The way he sniffs that aged rib-eye tho, real classy. I would cry while sniffing it :p
Looked almost religious
You 2 guy's have the best job in the world.
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.
How you gonna ask Rodney Scott what he wants to do? Everyone knows he wants to do whole hog baby!
How you gonna do a rib video with the master of the art of whole hog?
cause hes a legend and we will take anything we can get from him
I imagine the only people that disliked this video, are so jealous that they can't eat the food, that they take their anger out on the video.
Noah Starkoff right I seen nothing here to dislike some people are just miserable asses
Envious vegans
Killa Graphics, yup. Half the comments are just insecure haters lol.
Much respect to Rodney Scott !!! A Legend !!
9:12 gotta respect the guy who refuses to talk smack on other people's preference on ribs
I like that...cuz I'm the opposite. I did the KCBS competition BBQ thing for a while...and we got drilled into our heads that ribs had to have tug, had to have bite, etc. etc. But what I found was...I personally don't really LIKE my ribs like that. So I was unhappy cooking a product that I really didn't enjoy. I LOVE a pork chop like that...but my personal taste is for ribs that are more fall of the bone, not like the whole bone slides out, but I want the bite I take to slide right off. Everyone has different tastes, and that's ok.
nobody getting that secret rub formula
NOPE!
Paprika
4:33 He is snorting Ribcaine
"This gon' be gooooooooood" 🤣🤣
Tried this earlier today and it came out perfectly. Thank you so much :D
Rodney Scott is amazing! I def. bookmarked this vid.
You guys have NO IDEA how lucky you guys were to have Rodney Scott up. He is truly transcendent in the world of BBQ. His food is life goal level material. Thx for having him!!!
Rodey The Long Haired Chef: "You gotta have long hair"
*wait a second...*
I went to his place and got to talk to him for a bit. Really good dude.
The food looks great! Thanks for sharing! 👍🏾
Get this man some paprika
This is how people should get alone🙏🙏🙏
Dude is an absolute legend.
I'd love to visit Rodney Scott's Barbeque. I appreciate Rodney Scott!