Marinades, Sauces, Rubs & Salsas

Rodney’s Sauce

Rodney Scott's Ribs

Recipe excerpted from Rodney Scott’s World of BBQ by Rodney Scott and Lolis Eric Elie (Clarkson Potter, 2021)


Rodney’s Sauce


  • 1 gallon distilled white vinegar
  • 1 lemon, thinly sliced
  • 1/2 cup ground black pepper
  • 1/3 cup cayenne pepper
  • 1 1/4 tablespoon red pepper flakes
  • 2 cups sugar

Recipe Steps

1: In a small stockpot, warm the vinegar over medium-high heat. After about 5 minutes, when the vinegar reaches 150 degrees F on an instant-read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt, about 10 minutes more.

2: Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190 degrees F, about 10 minutes. Remove from the heat and allow to completely cool before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to 8 weeks. Makes 1 gallon.

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Rodney Scott's world of BBQ

Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook

In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through …

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