Step 1

For Rodney's mop sauce:

Step 2

In a small stockpot, warm the vinegar over medium-high heat. After about 5 minutes, when the vinegar reaches 150 F on an instant-read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt, about 10 minutes more.

Step 3

Whisk in the black pepper, cayenne, pepper flakes and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved, and the sauce reaches 190 F, about 10 minutes. Remove sauce from the heat, remove lemons from the pot, and allow the sauce to completely cool before using.

Step 4

Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to 8 weeks.

Step 5

For Rodney's rib rub:

Step 6

Mix all of the ingredients and place them in an airtight container. Cover and store in a cool dry place until ready to use (store for up to 6 months).

Step 7

For Rodney's vinaigrette:

Step 8

In a small bowl, whisk together Rodney's mop sauce and the mustard. While whisking, slowly drizzle in the olive oil.

Step 9

Add the salt and whisk until it is incorporated and the emulsion is creamy. Use immediately or store in a sealed container, refrigerated for up to 1 month. Shake vigorously before each use.

Step 10

For the tomatoes and onions:

Step 11

Wash and core the tomatoes. Cut them into slices, wedges or chunks and place them in a bowl.

Step 12

Add the onion, salt, and vinaigrette and gently toss until the tomatoes are coated evenly. Set the mixture aside to macerate at room temperature for about 10 minutes.

Step 13

Just before serving, add the basil and rib rub. Toss together and serve.