Southern Carolina BBQ – Rodney Scott's Secret Mop Sauce Hacked

Byamazingfoodstv


Thank you for watching my Southern Carolina BBQ video. On this video, I smoked up some Carolina BBQ on my Pit Barrel PBX. I did a ton of research on what makes Southern Carolina BBQ. I read lots of articles, saw a of videos and really studied Rodney Scotts way of cooking bbq and I think I may of hacked Rodney’s famous BBQ mop sauce. I love Texas style pulled pork but this Carolina BBQ is something very special and so full of flavor.

Thanks for watching
Smokin’ Joe

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43 Comments

  1. Well you are very close on mop sauce. My first trip to Scotts in Hemingway was about 2010. They had most of the ingredients for their mop sauce in the store. Real Lemon brand bottled juice, red pepper flakes, Black pepper, white sugar and white vinegar. Now I think they ground the red pepper flakes to give the mop its red color. Rodney took me on tour of the pits and showed me everything from coals, Long handled shovel, boat oar, mop, and 5 gallon pails of mop sauce with fresh lemon slices. Rodney was very friendly and showed me everything. There may be a few secrets but he did not appear to hold back. He even shared his pit music. Joe you did a good job! Rib + butt is decent sub for whole hog. I can tell you he mops a little heavier than you did. I hacked his sauce as soon as I got back home. But that is about it. The secret is execution!

  14. Great job, love your videos! I’m from Carolina and some bbq restaurants serve bbq slaw along with there bbq sandwiches or bbq trays. Look in to it and try it out, you may like it as well. Again, love your videos, keep up the good work!

  19. you used the same 5 ingredients in a rub that my family uses and here's a 5 ingredient sauce for you as well….go heavy on the vinegar,ketchup or mustard depending on which base you like. The 5 ingredients are : apple cider vinegar,brown sugar,mustard,ketchup and worcestershire sauce.
    I like vinegar pepper sauce so I go 1.5 cups ACV,very small amount of ketchup( a squirt or 2), even smaller amount of mustard,3/4 cup of brown sugar,a few shakes of worcestershire sauce….red pepper flakes to taste

  21. Great job! That is the closes video I have seen for RS's BBQ. I live in Austin Texas but grew up on the East Coast and I love both styles. In SC most places. Pull, chop, season, wet and mix. Each bite is the same. They all have a little bit of everything in it. In Texas they mostly just pull and do not chop. They do great beef here. But most of the pulled pork here is not so great. There is some really good pork loin that they cook more like a brisket. Thanks for the video!

  23. That looks AMAZING!! I was stationed in SC in the early 90's, then in NC in the late 90's. I remember getting some pulled pork at a local (independent ) fast food style BBQ restaurant and asking where the BBQ sauce was (at that point I had never had Carolina BBQ before). Anyway, they pointed me to some bottles of sauce. I had looked right past them because that didn't look like any BBQ sauce I had ever seen before. Definitely different at first. But I soon fell in love with it. Now I crave it every so often and I want to smoke a butt and make some of my own Carolina BBQ. Very soon!! Thanks for the quality videos. I will refer back to this one when I go to make mine.

  30. I grew up on whole hog, in the Lowcountry of SC, 18 miles from Hemingway, and Rodney’s Father’s Restaurant. 16 miles from Kingstree, and am from Andrews, SC. It’s all about Red Pepper and Vinegar, for me. Instead of Cayenne pepper, it’s all about using Texas Pete and black pepper. Black pepper is what really gives you that final bite in the aftertaste. Heavy paprika and garlic is a joke. The #1 big secret is to use grape jelly, in your sauce in place of sugar! The melted down jelly takes all The acidity of the vinegar out of the sauce. You can try it and thank me later. Happy Smoking!

  37. This is the best rendition of Carolina Pulled Pork as I’ve seen. I’ve watched probably 100 videos on the subject but yours follows the processes of the masters…like Rodney Scott. Your specific coleslaw recipe has a historical background to the Dutch. It’s most popular in the US in Amish country like Pennsylvania and Ohio.

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