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.
Set smoker at 350 degrees Fahrenheit.
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.
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.
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.
Slather with Ubon’s barbecue sauce, and set some aside for dipping.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.