From Rodney Scott's kitchen · Rodney Scott's Whole Hog BBQ, Charleston
stove · bbq sauce
NATIONAL AWARD WINNERFennelbridge Rodney Scott
From a national-award-winning chef
Ratio
Ingredients
- CIDER VIN960 ml
- LEMON JUICE45 ml
- PEPPER12 g
- CAYENNE6 g
- RED PEPPER6 g
- SALT36 g
- SUGAR50 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
South Carolina whole-hog BBQ pitmaster of Rodney Scott's Whole Hog BBQ in Charleston; James Beard Best Chef: Southeast. Hemingway, S.C., pit traditions carried into restaurant form.
Originally published as Rodney Scott Hickory-Style BBQ Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Rodney Scott’s World of BBQ / Serious Eats (published as “Rodney Scott Hickory-Style BBQ Sauce”). Full citation lives in Provenance.