Deep-Fried Ribs

[Miss Piggy]

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.

And I’ve never had, or even thought of, breaded and deep-fried rib eyes! I’d have a hard time not grilling a beautiful rib eye, but I might be tempted some day. HaHa

 

[pineywoods]

Eman breaded and fried some ribs at a gathering here a few years ago. He did not smoke them or cook them in anyway before frying them and they were very good.

We get a pork loin and cut about 3/4-1" slices then run them through the cuber a couple times, bread them then fry in 350 degree oil. Some get a slice of cheese when they come out of the fryer some don't then wee serve with buns. I like to add mayo and sliced dill pickles. They come out pretty good

 

[gmc2003]

I've done blooming onions, chicken parm, and kettle fried chicken on my Weber kettle, but I never thought to do ribs. Those look fantastic.

Point for sure
Chris

 

[S-met]

Miss Piggy , Did you say that you waited a day after smoking before deep frying? Or is that just my imagination. I thought I read it, but can't seem to find it again. Thinking this would be a perfect use for leftovers.

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.

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.

SV does work well for this without doubt. But pressure cooking post smoke should also work well. The added positive pressure may help the smoke penetrate deeper into the meat. I would be worried about over-cooking if I finished in the pressure cooker and having it fall off the bone since I can't monitor its progress.

 

[Miss Piggy]

Check out the video on YouTube by the Sous Vide Everything guys. They did one on deep-fried ribs which is where I got the idea. I did wait a day or two for the actual breading and frying because that’s just the way life worked out. Not for any other reason.

Thank you,everyone, for the comments. Much appreciated!

 

[Miss Piggy]

I want to add that I did them in the pressure cooker for 25 min so they wouldn’t be falling apart. I smoked them just long enough for flavor and not extra cooking.