fbpx
Grillax
Fried Ribs: St. Louis ribs, smoked hot and fast, then deep fried. You may slap someone after eating these beauts!
St. Louis ribs, smoked hot and fast, then deep fried. You may slap someone after eating these beauts! (Photo courtesy Ubon's BBQ of Yazoo)

Southern Fried Ribs

Southern Fried Ribs

AuthorLauren CookCategory, DifficultyIntermediate

Many moons ago, we were invited to a restaurant in Starkville, Mississippi to try out new menu items that were created for college students. Items like, Barbecue Sundae, Pulled-pork Nachos, Brisket Salad and Fried Ribs. Yes, Fried Ribs.

Fried Ribs: St. Louis ribs, smoked hot and fast, then deep fried. You may slap someone after eating these beauts!

Yields4 Servings
Prep Time10 minsCook Time1 hr 30 mins

What you need ...
 2 Racks St. Louis-cut ribs (you could use baby backs)
 3 tbsp Your favorite rib rub
 4 cups Peanut oil (for frying)
 2 cups whole milk
 2 eggs
 8 oz Abita Strawberry Lager
 ½ cup all-purpose flour
 ½ cup corn starch
 ½ tbsp black pepper
 ½ tbsp sea salt
 1 tbsp Slap Ya Mama Cajun seasoning
 Ubons BBQ Sauce

Get started ...
1

Set smoker at 350 degrees Fahrenheit.

2

Clean, dry the ribs and remove silver skin from back side of each rack. Add generous amount of rub on both sides. Smoke ribs with pecan or hickory wood for 2 hours. DO NOT WRAP IN FOIL.

3

Allow racks to cool, then cut ribs into singles. Double dip each rib into egg/milk/beer wash, then the fry mix (dry ingredients), lightly dredging.

4

Place ribs into a 350-degree Fahrenheit deep fryer of peanut oil and fry for about two minutes or until light golden brown. You don’t want a burnt crust.

5

Slather with Ubon’s barbecue sauce, and set some aside for dipping.

Ingredients

What you need ...
 2 Racks St. Louis-cut ribs (you could use baby backs)
 3 tbsp Your favorite rib rub
 4 cups Peanut oil (for frying)
 2 cups whole milk
 2 eggs
 8 oz Abita Strawberry Lager
 ½ cup all-purpose flour
 ½ cup corn starch
 ½ tbsp black pepper
 ½ tbsp sea salt
 1 tbsp Slap Ya Mama Cajun seasoning
 Ubons BBQ Sauce

Directions

Get started ...
1

Set smoker at 350 degrees Fahrenheit.

2

Clean, dry the ribs and remove silver skin from back side of each rack. Add generous amount of rub on both sides. Smoke ribs with pecan or hickory wood for 2 hours. DO NOT WRAP IN FOIL.

3

Allow racks to cool, then cut ribs into singles. Double dip each rib into egg/milk/beer wash, then the fry mix (dry ingredients), lightly dredging.

4

Place ribs into a 350-degree Fahrenheit deep fryer of peanut oil and fry for about two minutes or until light golden brown. You don’t want a burnt crust.

5

Slather with Ubon’s barbecue sauce, and set some aside for dipping.

Southern Fried Ribs

Share with:


Lauren Cook

Fire. Food. Fun ... Get the world grillin' and chillin'. Grillax, y'all!

Add comment

No apps configured. Please contact your administrator.

This site uses Akismet to reduce spam. Learn how your comment data is processed.