Snipe Posted July 21, 2008 Report Share Posted July 21, 2008 You guys may want to give this a try...Great appetizer.. 2 racks St. Louis style ribs Your favorite rib rub Peanut oil, for frying Your favorite barbecue sauce Pre-wash solution: 2 cups milk 2 eggs 4 ounces beer Breading: All-purpose flour Pepper, salt, and Cajun spices, to taste Set smoker at 350 degrees F. Wash each rack under water. Pat dry. Place racks on a wood-burning smoker. A hickory wood fire is best. Smoke ribs for 30 minutes. Remove ribs from smoker and rub each side with the rib rub. Return the ribs to smoker and smoke at 350 degrees F for about 1 hour 30 minutes. Remove ribs and cool completely. When cool, cut ribs into individual sections. Dip each rib into pre-wash solution then the breading mixture, lightly dredging. Shake off the excess then dip into wash again and then the breading mixture. Place ribs into a 350-degree F deep fryer and cook for 5 minutes or until golden brown. You will have to do multiple batches. Serve with your favorite barbecue sauce for dipping. One rack of spares cleaned and trimmed... Into the smoker 225* Royal Oak as Fuel and Pecan for the Smoke.. Pulled after 30 minutes as stated in the recipe.. Hit with a lil bit of Snipe's homemade rub.. Then tossed it back in the pit at 300* for a hour and a half... Fresh out of the pit... Could not get the pit over 300* to save my life.. You would think it being 101* here yesterday that would not be a problem.. Ribs completely cooled and sliced..Ready for the deep fryer... Some reason I didn't get any pics when they were in the fryer.. Oh well.. Here's the finished Pig Sticks....Will some BBQ Dipping Sauce... The you go kids... Enjoy!!! Quote Link to comment Share on other sites More sharing options...
MCH Posted July 21, 2008 Report Share Posted July 21, 2008 Dang Snipe! I just got through eating 2 helpings of BBQ Chicken that I grilled and now you've done gone and got me hungry again. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted July 22, 2008 Report Share Posted July 22, 2008 You are da man!!! Those look soooo good! Quote Link to comment Share on other sites More sharing options...
Randy Posted July 27, 2008 Report Share Posted July 27, 2008 OMG!!! I am soooo, going to make them!! They look delicious!! Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted July 31, 2008 Report Share Posted July 31, 2008 That looks great Ken. Quote Link to comment Share on other sites More sharing options...
Tominator Posted July 31, 2008 Report Share Posted July 31, 2008 Wow. I'm firing up the smoker come August 9th. Care to let go of the rub recipe? Quote Link to comment Share on other sites More sharing options...
Snipe Posted August 1, 2008 Author Report Share Posted August 1, 2008 Wow. I'm firing up the smoker come August 9th. Care to let go of the rub recipe? 2 Tbs Paprika 1 Tbs Black Pepper 1 Tbs Kosher Salt 1 1/2 Tbs Onion Powder 1 Tbs Garlic Powder 1 Tsp Cayenne Powder 1 Tsp Crushed Basil Mix well and store in dry place.. You can tweak it to your taste.. Quote Link to comment Share on other sites More sharing options...
Tominator Posted August 1, 2008 Report Share Posted August 1, 2008 Thanks! Pretty close to the one I've been using for a few years. 1/4 cup coarse salt (sea or kosher) 1/4 cup dark brown sugar 1/4 cup sweet paprika 3 tablespoons black pepper 1 tablespoon garlic flakes 1 tablespoon onion flakes 1/2 to1 teaspoon cayenne pepper 1/2 teaspoon celery seeds Quote Link to comment Share on other sites More sharing options...
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