Deep-Fried Ribs

[Miss Piggy]

So this was pretty tasty, to say the least. I cooked them first (pressure cooker), then hot-smoked for THAT flavor and then fried them up using a breading of flour, seasonings and panko. Oh, and used buttermilk first to dip them in before breading. My husband thought they were pretty much to die for. Edited to add, that I wasn't sure about smoking after pressure cooking, but they tasted just right for me. lol

 

[chilerelleno]

Looks great!
I bet those were really tasty.

Not something seen a lot.
Like!

 

[Miss Piggy]

Looks great!
I bet those were really tasty.

Not something seen a lot.
Like!

Looks great!
I bet those were really tasty.

Not something seen a lot.
Like!

Oh yeah! They were pretty good. We saw it on a YouTube video that did them Sous Vide, but I tossed them in the pressure cooker instead. Turned out fabulous! (I do love my Anova immersion circulator, too, though!)

 

[chef jimmyj]

Too Cool! I love the idea and can see the tough rib meat needing the Pressure Cooking to get them tender. I have got to give these a try. Thanks for posting.

This reminds me of CITY CHICKEN! For those that never had it...Thick 5" Wooden Skewers are threaded with 1" Chunks of Pork. Butt, Loin or even Tender Loin, gets seasoned or Brined, then skewered and molded to resemble Chicken Drums or Thighs (less fussing). The meat skewers get Breaded in your favorite Chicken Breading Recipe and Fried. Really good, Old School Food!...JJ

 

[Miss Piggy]

[QUOTE="chef jimmyj,

This reminds me of CITY CHICKEN! For those that never had it...Thick 5" Wooden Skewers !...JJ[/QUOTE]

I’ll be sure to give that a try! Sounds good! I LOVE deep fried fooda.

 

[tropics]

Looks like it would work,my wife would kill me using that many cookers. LOL
Richie

 

[Miss Piggy]

Haha! I would understand that;however since I’m the one doing the clean-up, I’m good! Also, I cooked the ribs and smoked them one day and deep-fried them a couple days later.

 

[chef jimmyj]

[QUOTE="chef jimmyj,

This reminds me of CITY CHICKEN! For those that never had it...Thick 5" Wooden Skewers !...JJ

I’ll be sure to give that a try! Sounds good! I LOVE deep fried fooda.[/QUOTE]

These Skewers are the right thickness and length...JJ

 

[chopsaw]

Those look great , Chicken Charlie would be proud .

 

[chilerelleno]

Just wondering if smoking, then pressure cooking would be the way go for more smokiness?
Guest I'm going to have to do some experimentation.

 

[Miss Piggy]

Just wondering if smoking, then pressure cooking would be the way go for more smokiness?
Guest I'm going to have to do some experimentation.

I don’t know. I was afraid it’d lose the smoke the steam. At one point, I wouldn’t have put anything in the smoker AFTER cooking, but I started noticing people doing it on sous vide forums and tried it. Worked for me. A person could smoke till cooked and then deep fry, too. This is just the way I did it.

 

[chilerelleno]

Thinking about it a bit more, you're most likely correct.
Smoking first, then sous vide would be preferred over pressure cooking since there'd be no direct water/steam applied.
So I'm thinking to simply smoke and deep fry.

One of these days I'll buy a Sous Vide machine.

 

[creek bottom]

Those look AWESOME!!! I love the idea and I'll bet they were fantastic!

 

[Hawging It]

Very interesting.

 

[HalfSmoked]

Ah what a surprising new great idea. That's the great part about this forum there is always something new being shared.

Warren

 

[kit s]

I had breaded rib eyes before and they were good, never had smked then fried, bet they did out a bigger wow factor in. Like this idea.

 

[browneyesvictim]

Very unique! Points for something different. Not to mention they look dangerously delicious!

I have done the breaded kettle fried pork steaks with the vortex many times. (Its chopsaw 's fault!) Those are mind blowing! This reminds me much of that without all the steps.

 

[Miss Piggy]

Quote: I have done the breaded kettle fried pork steaks with the vortex many times. (Its chopsaw 's fault!) Those are mind blowing! This reminds me much of that without all the steps.[/QUOTE]

I like to make things complicated as possible, though. I’m sure they don’t have to be. One could smoke and deep fry or just pressure or oven cook and deep fry. I also had a rub on them. Forgot to mention that. They were different tasting after the deep frying. I’m not sure, if you didn’t know, that you’d think the meat was rib.

Those pork steaks sound delicious! I’ll have to give that a whirl. I’ll fry anything! Practically. It’s my favorite food group.

 

[Bearcarver]

Those certainly Look & Sound Mighty Tasty!!
Bet they taste even better!
Nice Job Miss P !!
Like.

Bear

 

[Miss Piggy]

Definitely something I’ll make again! Thank you.