Dive into the smoky paradise of Rodney Scott's BBQ, where award-winning pitmaster Rodney Scott serves up irresistible whole hog barbecue in a lively, casual setting.
"Every corner of America has its own take on barbecue—brisket in Texas, ribs in Missouri—but in South Carolina, it’s all about the whole hog. And no place does it better than Rodney Scott’s. This North-Central spot smokes entire pigs 24/7, and while there’s always a line, their pulled pork and ribs are worth the wait. Sit inside the bright blue and white space and look out the large windows facing Upper King Street as you bide your time for your tray of barbecue. Add on some mac and cheese and a few beers and you have yourself the perfect weekend lunch, with a necessary nap scheduled for dessert. If it’s nice outside, grab a bench right out front where you’ll be accosted by the smell of smoked pork from the pit right behind the restaurant." - jai jones, emily yates
"Pitmaster Rodney Scott is the master of whole hog barbecue, so stop in for a sandwich laced with his super secret vinegar sauce recipe." - Erin Perkins
"James Beard-winning pitmaster Rodney Scott brought whole hog barbecue to Charleston by way of Hemingway, South Carolina, and it became an instant classic. Settle into a red booth at the North Central restaurant and order smoky pulled pork with a hint of vinegar or a comforting ribeye sandwich — don’t forget the collards and cornbread. There are plenty of picnic tables outdoors and takeout is easy. Everyone should leave with a bag of skins for snacking later on." - Erin Perkins
"Cueing up some Jeffery Osborne or Issac Hayes from your golden oldies playlist seems like a very necessary prerequisite before pulling up to the parking lot of Rodney Scott’s BBQ on the corner of Metropolitan Parkway and Bronner Brothers Way. Why? Because everything feels so f*cking soulful inside—from the creamy honey butter and hushpuppies to the collard greens seasoned with tender shreds of pork. So, like a classic jam, consider this the BBQ spot that'll unite all generations, backgrounds, and creeds over undeniable good food. Once inside you can order at the counter before taking your seat on one of the many communal picnic tables, which all hold a set of house barbecue sauces and seasonings. The BBQ spot is well-known for Scott’s pit-smoked whole hog cooking style. That hog is all dished up in the form of ribs, pulled pork, and even crispy pig skins, which are served bare for you to dress with the sauce or table seasoning of your preference. Additionally, turkey, chicken wings, and beef brisket also get their turn on the pit. But when a forkful of smokey meat pairs with a drizzle of the vinegary Rodney sauce, then pucker up and prepare to start humming your favorite soulful love ballads. photo credit: Amy Sinclair photo credit: Amy Sinclair" - Nina Reeder
"Every corner of America has its own take on barbecue— , —but in South Carolina, it’s all about the whole hog. And no place does it better than Rodney Scott’s. This North-Central spot smokes entire pigs 24/7, and while there’s always a line, their pulled pork and ribs are worth the wait. Sit inside the bright blue and white space and look out the large windows facing Upper King Street as you bide your time for your tray of barbecue. Add on some mac and cheese and a few beers and you have yourself the perfect weekend lunch, with a necessary nap scheduled for dessert. If it’s nice outside, grab a bench right out front where you’ll be accosted by the smell of smoked pork from the pit right behind the restaurant. " - Emily Yates
