Deep Fried Spare Ribs?!

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If your hungry enough, you'll eat anything. If your thirsty enough, you'll drink anything.

I'd try it by make'n my own holder. But have plenty on the smoker to back up the poo that will come out of the fry'r.

How many "fry'n comp's" have you heard of? How many bbq comp's have you heard of?

I'm not bashing it at all, I'd try it..........just like I did the turkey. Only did one, all others have been on smoker.

Interesting, I've never heard of it or even thought of it. Thanks for inform'n us Keywesmoker!
We have a member, Salbaje Gato AKA Wildcat that was considering a short smoke and then dunk in the deep fryer. I don't know if he ever did it or not. I've seen everything else deep fried down in Louisiana. Ham, ice cream, twinkies......... why not ribs
On one of the other sites I frequent they talk of deep fried ribeye steaks and deep fried Prime rib.I did try the deep fried pork loin roast and was extremly pleased with the way it turned out.Not greasy in the least and was moist where the last few loin roasts I have done have been very dry.The pic with the roast on the plate was the 2nd one out of the fryer and the 1st was cut up and gone already.


including hot dogs, burgers

years ago when i was still in canada, i was working an event. they had lots of food vendors, and there was this greek food place... they had deep fried "riblets" is what they called them.. they were lightly breaded with flour and spice, then you squeezed lemon on them... boy they were good
I never was big on fried anything except rabbit or squirrel and french fries. That's why I lve smoking gets rid of the grease!
I looked at the rack on eBay ... and you can do the same thing without the rack. Just coil them up and run a skewer through them. It is a real space saver and cost next to nothing.
Love to hear about how deep frying ribs turns out .... I figure ... smoke first, then finish in fryer ....

Have fun!

Hey.. Hey.. Hey... deep frying is a way to please your self during the smoke. You toss in some shrimp wraped in bacon, then a couple portabella mushrooms, then maybe some corn on the cob. snack all night. I do porkloins that have been injected with marinade and with the rub on and they a awesome not greasey at all. I guess I like all kinds of food.....the is a art to all of it. If your getting greasey food then your temp is not up where it needs to be.
i have always wondered about deep frying a piece of pork loin now i know it's something i have too try
Take the loin and place in on the counter and cover with saran wrap(this keeps the marinade from shooting out) as you inject it. using 2oz. per lb. every 2 inches. Mix 1 cup of flour with 3tbsp of cajun shake. Mix 1 cup of milk with 1 beaten egg. Dip in milk then flour.

Cooking temp is 325 to 350
Cooking time is 10min per lb.
intenal temp of 180-185

P.S. If you have a 10 lb loin and you cut in half you now have 2 5lb. You put both in not touching each other and you cook for 50min. 10min times 5lb.
Deep Fried Portabellas
Mix 2cups flour with 3tbsp cajun shake
Mix 2 cups milk with 2 eggs
Grated parmesan cheese
Dip srooms into flour mix
Dip srooms into milk mix
Cook temp is 325 to 350
Cook time is 4min --cook 2 min flip cook 2 min.
Sprinkle with cheese
Deep Fried Shrimp

35 count shrimp
Bacon 1 1/2 inch strips
1cup milk and 1 egg mixed
2cups flour and 3tbsps cajun shake
Wrap bacon around shrimp and hold with toothpicks
Dip in egg mix
Dip in flour mix
Cooking temp is 325 to 350
Cook time is 5 min.
OK - This looks interesting. Gotta be open to new things or learning ceases.
Pigman threw in another option besides just frying it straight up. Wonder about smoking it first, how much smoke flavor would be retained?
Guess the thing to do would be to try it. There's always the trash can if things don't work out, and the possibility of good eats if they do!
Dogs love mistakes! Somebody has a dog or two's best friend, dontcha know!
My boxer starts slobbering when i bring in the meat to foil, so we do a little taste test then
Well when we had our hamburger stand by the lake we used to fry ribs in our fish, chicken & chip frier. We used to serve them & people loved them.. but I hated doing it, because the ribs really dirtied the oil much faster than anything else, consequently we didn't get as many fries out of the oil that we could out of chicken or french fries.. but got to admit they tasted good..
I know that this is a smoking forum, but you just about can't hurt anything by deep frying it! (well other than yourself, be careful)

Fry up some cubes or chunks of pork and serve with some tomatillo sause and corn tortillas or any sause that you like for that matter. Mmmmmmmm, drop in a few green onions for a tastie garnish. We have chopped up contry style ribs and fried them a few times and served them with a Mexican flair. We call it Carnitas or just Mexican Ribs but I don't know that it has any roots or tradition as a true Mexican dish, just a quick way to cook pork for our busy life style.

I like to deep fry chicken wings and have decided that I am gonna move those up to legs the next time around ( more meat for the money maybe)

And while a smoked turkey is the top bird as far as great taste goes, I love fried turkeys too. I tend not to over spice my meat for any kind of cooking, I like the meat to taste like meat and then I smother it in sauses or sides on my plate!

As soon as I figure out how to better resize my photos I will post what little porn that I have and I am gonna start taking more photos of my adventures! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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