Guru
Southern Fried Ribs
Great smoky flavor, with that addictive fried, salty crust that makes the South … well, the South.
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Serves: 4 people
Calories 550 kcal
What's In It?
- 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 ounces Abita Strawberry Lager
- 1/2 cup All-purpose flour
- 1/2 cup Corn starch
- 1/2 Tbsp Black pepper
- 1/2 Tbsp Sea salt
- 1 Tbsp Slap Ya Mama Cajun seasoning
- Ubons BBQ Sauce
How to Make It
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Set smoker at 350 degrees Fahrenheit.
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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.
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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.
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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.
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Slather with Ubon’s barbecue sauce, and set some aside for dipping.
