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Started By
Message
A question about fried ribs
Posted on 3/2/22 at 2:21 pm
Posted on 3/2/22 at 2:21 pm
Had some of these at Willie's and they are really good.
My question is, what do they coat the ribs with before frying?
Is it just seasoned flour or some other type of batter? Or do they just toss the smoked ribs into the hot oil?
My question is, what do they coat the ribs with before frying?
Is it just seasoned flour or some other type of batter? Or do they just toss the smoked ribs into the hot oil?
6
Posted on 3/2/22 at 2:24 pm to MorbidTheClown
quote:
toss the smoked ribs into the hot oil
Posted on 3/2/22 at 2:25 pm to MorbidTheClown
Corn starch cooled wings, ones that were either braised or smoked. Very light coating. Shake it all off then drop it in oil.
Posted on 3/2/22 at 2:27 pm to Gaston
I'm going to try this soon. I like the ribs that I cook but, this is next level goodness.
Posted on 3/2/22 at 2:28 pm to MorbidTheClown
There was a fried rib submission to the Rib Challenge a while back. Here's a link to the post.
Rib Challenge
Rib Challenge
Posted on 3/2/22 at 2:32 pm to KamaCausey_LSU
just what i was looking for, thanks.
Posted on 3/2/22 at 3:05 pm to MorbidTheClown
I don't know anything about Willie's, but a lady who works for my Mom makes fried ribs that are delicious. She cuts the uncooked ribs individually and puts them in a plastic container. She covers them in Tony's injection liquid. I think she uses the creole butter one. She seasons that mixture with more onion and garlic powder and some cayenne. They sit at least overnight.
She takes them out of the marinade, but doesn't dry them. She puts them in flour seasoned with onion and garlic powder, salt, cayenne and dried parsley and fries them. They're so delicious.
Here's a pic of some she fried.
She takes them out of the marinade, but doesn't dry them. She puts them in flour seasoned with onion and garlic powder, salt, cayenne and dried parsley and fries them. They're so delicious.
Here's a pic of some she fried.
Posted on 3/2/22 at 10:43 pm to MorbidTheClown
We just season them & put them in the oil less fryer
My Grandma did hers in a small amount of oil in a cast iron skillet
We have never used flour
Was my favorite meal that she cooked for me
Fried ribs, homemade biscuits & Blackburn’s syrup
Posted on 3/2/22 at 11:42 pm to KamaCausey_LSU
That was muy sub and I love to cook them like that. I haven’t had them just straight fried that will pull off the bone easy and clean that’s why I like SV them for so long. I’d imagine if I smoked them to almost completion I could also fry them for some clean pulls, I have experimented with it much. I can prep them this way and freeze them to just thaw and fry later.
This post was edited on 3/2/22 at 11:44 pm
Posted on 3/3/22 at 5:30 am to NOLAGT
Some free advice...don't smoke then fry. I attempted fried ribs about 3 weeks ago for the first time. Smoked them for about 2 hours first then let rest, sliced, battered and fried. They were good but not like holy shite(!) good. A friend and I both agreed that they would've been better without the smoke flavor.
Weird, I know. They were nice and tender though. My next attempt will be to fry them at a lower temp for longer.
Weird, I know. They were nice and tender though. My next attempt will be to fry them at a lower temp for longer.
Posted on 3/3/22 at 6:00 am to GeauxTigers0107
I may try some not smoked one day but we like the little bit of smoke they pick up. 
Posted on 3/3/22 at 10:06 am to Gris Gris
quote:
don't know anything about Willie's, but a lady who works for my Mom makes fried ribs that are delicious. She cuts the uncooked ribs individually and puts them in a plastic container. She covers them in Tony's injection liquid. I think she uses the creole butter one. She seasons that mixture with more onion and garlic powder and some cayenne. They sit at least overnight. She takes them out of the marinade, but doesn't dry them. She puts them in flour seasoned with onion and garlic powder, salt, cayenne and dried parsley and fries them. They're so delicious
Are they tough to eat? I would think you would have to cook them down some.
Posted on 3/3/22 at 10:12 am to bigberg2000
Could you cook them on low in the oven for a couple of hours then marinate them overnight and then fry them?
Would it screw them up to get hot, cool off, then get cooked again?
Would it make the meat bad somehow? I have never tried something like that.
Would it screw them up to get hot, cool off, then get cooked again?
Would it make the meat bad somehow? I have never tried something like that.
Posted on 3/3/22 at 11:00 am to KamaCausey_LSU
quote:
There was a fried rib submission to the Rib Challenge a while back. Here's a link to the post.
Rib Challenge
I'm bookmarking the hell out of that post.
Posted on 3/3/22 at 12:16 pm to bigberg2000
quote:
Are they tough to eat? I would think you would have to cook them down some.
Not at all. Sort of like fried pork chops on a bone, but more tender with the fat. I think the marinade must tenderize them to some degree. These are not "fall off the bone" ribs, so if you want meat falling off the bone, this method isn't likely for you.
Posted on 3/3/22 at 1:14 pm to Gris Gris
Lot's of good info in this thread and the linked thread. Can't wait to experiment with this.
Posted on 3/3/22 at 2:58 pm to Gris Gris
quote:
These are not "fall off the bone" ribs, so if you want meat falling off the bone, this method isn't likely for you.
I mean no I dont want them all falling apart.
Posted on 3/3/22 at 5:03 pm to bigberg2000
quote:
I mean no I dont want them all falling apart.
I've had them on multiple occasions and not found them tough at all. Maybe give them a try and see what you think.
Posted on 3/3/22 at 7:09 pm to MorbidTheClown
I like simple and they come out tender. Cut your ribs into individual bones, season with favorite bbq rub and coat with seasoned AP flour. Deep fry until golden brown. Usually 12-15 minutes. I like a little bbq sauce on mine. Good stuff.
Posted on 3/3/22 at 9:42 pm to Gris Gris
I think I shall.
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