Rodney’s Spare Ribs

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 Spare Ribs

Recipe Notes

  • Advance Prep: None
  • Yield: 6
  • Method: Direct grilling at low temperature


  • 3 slabs pork spare ribs, membranes removed
  • 1 1/2 tablespoons Rib Rub (see recipe)
  • 2 to 3 cups Rodney’s Sauce (see recipe)

Recipe Steps

1: Fire up your grill to between 200 and 250 degrees F.

2: Season each slab with the rib rub. Make sure you get under the flap, the little piece of meat that dangles on the bone side of the ribs.

3: Place the seasoned ribs on the grill grate bone-side down, with the fatty end toward the middle of the grill. The middle of the grill tends to be hotter, so that will ensure that the thicker part of the rib gets cooked properly. Close the grill and cook: You are looking for caramelization on the ribs before you flip them. That should take about 1 1/2 hours. Open the grill and look for caramelization on the bone.

4: If it’s ready, use the mop-flip-mop method using the sauce. Close the grill. Bring the grill back up to temperature between 200 and 250 degrees F. Cook the ribs until the second side gets that same caramelized look. To check doneness, we pick up a slab of ribs with a pair of tongs and check how much give there is. When you pick the slab up, it should sag or flop easily. If a slight tear develops in the meat between the bones, that’s another sign of doneness.

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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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