Smoked and fried ribs

[SMOKE FREAK]

For the "Ribs" throwdown I have one lonely rack of St. Louis cut spares.
Only one rack is the perfect time to use the 22" kettle.
Started by rubbing the rack with my "Smokin' Hot" Habanero sauce and then dusted it with Naturific New Mexico seasoning. < Love that stuff...


After a few hours of Hickory smoke.


Nice and tender. I rarely get a smoke ring from the Weber but the smoke flavor is for real :thumb:


A couple of days later I cut up the leftovers.


Breaded them in Zatarains Chicken Fry mix.


Fired up the kettle and fried the ribs.


Till they looked like this.


Perfectly done. Crusty, juicy, tender, and spicy.
What more could you ask for?



Enough pictures. It's time to eat!

Y'all oughta try this sometime. It's good stuff.

 

[Stingerhook]

Save me any Craig?

 

[SMOKE FREAK]

Save me any Craig?

I got a couple left but I think my son will get to them before you can...

 

[tom b]

Excellent!

 

[Jason TQ]

Just damn perfect.

 

[HogGrog]

Your Smoked and fried ribs are fantastic, love doing them like that too!!

 

[ModelMaker]

Yikes!!
Ed

 

[SMOKE FREAK]

Yikes!!
Ed

Thanks...I think...

 

[bowhnter]

Awesome!

 

[Bluebird]

Great job!

 

[4ever3]

Yessssss SIR!!!

 

[cowgirl]

I missed this post. Looks tasty Craig!

 

[Smoking Piney]

Wow! :-D

 

[woodsman]

Wow is right. I've never seen that done before. Looks great!

 

[Pitmaster T]

in Mills Book, Peace love, he talks about the best rub he ever had. it was smoked. then fried - unbreaded. I did this once at the church.

my thought was what a great way to sell them, for one, less time on the smoker, then you could portion them into say threes.,. freeze them, arrive at the venue... deep fry to order.

i dip them in my chicken for half assed friends video nectar which was 3rd honey, 3rd la chef hot sauce, 3rd red wine vinagar and spices.

I never made the video - this the raw video. this must be from 2010 or so


it was to be called th housequake

https://www.youtube.com/watch?v=WpJtMrVRTco