Deep Fried Spare Ribs?!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

bigal

Smoking Fanatic
OTBS Member
Sep 21, 2006
970
10
Western Kansas
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!
 

cajunsmoker

Master of the Pit
OTBS Member
May 21, 2006
1,828
15
Monroe, La
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
icon_rolleyes.gif
 

coz

Meat Mopper
OTBS Member
Nov 21, 2006
254
11
Montello,Wi
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.
27189deb_vbattach12196.jpg

91831253_vbattach12197.jpg

7e098248_vbattach12195.jpg
 

teacup13

Master of the Pit
OTBS Member
Feb 22, 2007
1,391
12
Sault Ste Marie,ON
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
 

deejaydebi

Legendary Pitmaster
Nov 18, 2006
7,996
25
Connecticut
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!
 

squeezy

Master of the Pit
OTBS Member
Jul 17, 2005
2,096
13
Woodstock, Ontario, Canada
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!

Squeezy
 

da pigman

Fire Starter
Mar 23, 2007
40
10
Cincinnati Ohio
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.
 

linescum

Smoking Fanatic
OTBS Member
SMF Premier Member
Nov 12, 2006
917
12
Saxton, Pa.
i have always wondered about deep frying a piece of pork loin now i know it's something i have too try
 

da pigman

Fire Starter
Mar 23, 2007
40
10
Cincinnati Ohio
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.
 

da pigman

Fire Starter
Mar 23, 2007
40
10
Cincinnati Ohio
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
 

da pigman

Fire Starter
Mar 23, 2007
40
10
Cincinnati Ohio
Deep Fried Shrimp

35 count shrimp
Bacon 1 1/2 inch strips
Toothpicks
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.
 

peculiarmike

Master of the Pit
OTBS Member
Jun 29, 2006
1,564
14
Peculiar, MO
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!
 

keywesmoke

Smoking Fanatic
Original poster
OTBS Member
Thread starter
Feb 24, 2007
519
10
key west, fl
Dogs love mistakes! Somebody has a dog or two nearby......man's best friend, dontcha know!
 

linescum

Smoking Fanatic
OTBS Member
SMF Premier Member
Nov 12, 2006
917
12
Saxton, Pa.
My boxer starts slobbering when i bring in the meat to foil, so we do a little taste test then
 

johnnyo

Fire Starter
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..
 

zapper

Smoking Fanatic
OTBS Member
Apr 23, 2007
585
11
Just south of Hotlanta
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!
 

Latest posts

Hot Threads

  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.