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Deep Fried Spare Ribs?!

Discussion in 'Pork' started by keywesmoke, Apr 5, 2007.

  1. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

  2. bigal

    bigal Smoking Fanatic OTBS Member

    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!
  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    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[​IMG]
  4. coz

    coz Meat Mopper OTBS Member

    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.
  5. teacup13

    teacup13 Master of the Pit OTBS Member

    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
  6. deejaydebi

    deejaydebi Legendary Pitmaster

    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!
  7. squeezy

    squeezy Master of the Pit OTBS Member

    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!

  8. da pigman

    da pigman Fire Starter

    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.
  9. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    i have always wondered about deep frying a piece of pork loin now i know it's something i have too try
  10. da pigman

    da pigman Fire Starter

    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.
  11. da pigman

    da pigman Fire Starter

    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
  12. da pigman

    da pigman Fire Starter

    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.
  13. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    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!
  14. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    Dogs love mistakes! Somebody has a dog or two nearby......man's best friend, dontcha know!
  15. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    My boxer starts slobbering when i bring in the meat to foil, so we do a little taste test then
  16. goat

    goat Smoking Fanatic OTBS Member

    Fried goat ribs are very tasty.
  17. da pigman

    da pigman Fire Starter

    Seems to me if you were to smoke first then deepfry that the deepfry would seal the smoke in and be alright.....dont know never tried it.
  18. templar59

    templar59 Newbie

    belive me , as my main man justin would say teh suuurrre are good [​IMG]
  19. 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..
  20. zapper

    zapper Smoking Fanatic OTBS Member

    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!