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

Let us introduce you how to make Southern fried ribs.

Many moons ago, we drove 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.

Southern Fried Ribs

 Great smoky flavor, with that addictive fried, salty crust that makes the South … well, the South.

Course Appetizer, Main Course
Cuisine American
Keyword fried, fried ribs, ribs
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Servings 4 people
Calories 550 kcal


  • 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


  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.

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

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