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

Never tried 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 550kcal
Cost $4.25 / each

Ingredients

  • 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

Instructions

  • 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.