South Carolina pitmaster Rodney Scott, who shares life stories and meat-smoking expertise in his new cookbook, “Rodney Scott’s World of BBQ” (Clarkson Potter, $30), adds light brown sugar to his rub for ribs and chicken. “That sweet-savory contrast is magical for me,” he says.
He also adds MSG — monosodium glutamate, a manufactured version of the glutamate found in soy sauce, country ham and parmesan — “because it really does enhance the flavor of food.” Many fine-dining restaurants quietly use it too, he says. If you prefer to skip it, that’s fine, but the results will not taste quite like his.
Rodney’s Rib Rub
Makes 2 cups
Ingredients
½ cup Diamond Crystal kosher salt
¼ cup MSG
¼ cup freshly ground black pepper
¼ cup paprika
¼ cup chile powder
¼ cup packed light brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne pepper
Directions
Mix all of the ingredients and place them in an airtight container. Cover and store in a cool, dry place until ready to use.
— From “Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie (Clarkson Potter, $30)
