Deep Fried Ribs - 21 I know what you’re think­ing. Deep fried ribs? We’re the Grillin’ Fools, not Fry­in’ Fools. But I smoked the ribs for two hours on the grill and THEN I deep fried them. Does that count? You still get plen­ty of peace and qui­et out­side around the grill, and may­be an adult bev­er­age or two if you are so inclined. After that, you deep fry the grilled ribs. So we’re still Grillin’ Fools, who hap­pen to enjoy some beer bat­ter and 350 degree peanut oil. And the vast major­i­ty of this recipe was done on the grill with the last 10 min­utes inside. So it’s main­ly a grilling recipe.

Here’s the spot I did on KSDK Chan­nel 5 with Hei­di Glaus where I made the­se ribs:

We’re grilling/frying in stages, so I will list the ingre­di­ents in stages as well.

The first step of the process involves mak­ing some grilled ribs. Start by rub­bing the ribs with your favorite rub.  Mine is out­lined below.

Deep Fried Ribs Rub Ingredients:

2 tbsp pump­kin pie spice
2 tbsp gran­u­lat­ed gar­lic
2 tbsp turbinado sug­ar (or sug­ar in the raw)
1 tbsp sweet paprika
Salt to taste

That’s enough rub to coat two slabs of grilled ribs, but you will only see me do a half slab in this grilling recipe:

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It’s only a half slab in the pic, but the amounts in the recipe are for two slabs

Why didn’t I do two hole slabs? What can I say? I wasn’t entire­ly sure I would hit the ball out of the park on the first pitch. Hav­ing nev­er done them, I was wor­ried they would be oily, or tough or the com­bi­na­tion of spices I use in my rub and what I used in the bread­ing wouldn’t go togeth­er well. I don’t know what I was wor­ried about. I hit the prover­bial home­run on the first try. And so can you if you fol­low the­se fool­proof instruc­tions.

Let’s pre­pare for the first part of this, the grilling. Flip the ribs over so the meat side is down and hit the bone side with a coat­ing of salt and then a heavy dose of the rub (if using a store bought rub, and the first ingre­di­ent is salt, skip the salt, there’s enough in the rub):

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Hit the Bone Side with some Rub

Then flip and repeat:

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Why rub bone side first and meat side sec­ond? So the con­cave of the ribs ele­vate the rub off the cut­ting board and keep it from stick­ing and require the rub to be reap­plied. Start with the meat side first, flip and do the bone side, then when you take them off the cut­ting board to start the grilling, there will be a stripe of rub stuck to the board. That doesn’t hap­pen when you do bone side first.

Then throw the baby back ribs on a grill and smoke indi­rect at 275–300 for two hours:

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On the Grill

Got some nice smoke from a chunk of white oak:

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Love that smoke

After 60 min­utes of grilling the ribs look like this:

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60 min­ute mark

At the 2 hour mark, pull the ribs from the grill and allow to cool for about 30 min­utes (toss them in a ziplock and into the freez­er for about five min­utes to accel­er­ate the cool­ing process):

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Now time to get to work on the deep fry­ing part of the recipe. You can do this on the stove in a pot and guess as to what tem­per­a­ture you want. You could buy an oil ther­mome­ter and wait forever for the oil to get to just the right tem­per­a­ture after adjust­ing the burn­er a few times and wait­ing for the oil to come to temp or you can pick up one of the­se and save your­self a whole lot of time and adjust­ing:

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Mas­ter­built But­ter­ball Turkey Fry­er
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Mmm­mm, But­ter­ball!
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Not for Ama­teurs!?! Nah, easy as pie to use…

Full dis­clo­sure here. I was given this turkey fry­er from the head of Mas­ter­built, John MacLemore, dur­ing a recent vis­it the Mas­ter­built folks made to St. Louis, all of whom couldn’t be nicer. Seri­ous­ly great peo­ple. I’d heard of deep fried ribs a cou­ple days pri­or and was actu­al­ly pret­ty gid­dy to be given a turkey fry­er as I was dying to make a mess of them. And this lit­tle unit has some pret­ty sweet fea­tures which made it a breeze to use. I’ll do a pro­duct review short­ly and out­line all the bells and whistles. Until then, just know that this thing is a great device that can do more than deep fry. It can also steam and boil. John told me that it does a mean seafood boil that I need to try soon being the seafood junky that I am. He also men­tioned deep fried steaks and you know I’ll be going there soon! If you want to pick one up for your­self, you can get one here: Mas­ter­built 20010611 But­ter­ball Pro­fes­sion­al Series Indoor Elec­tric Turkey Fry­er, Black

I filled the turkey fry­er with a gal­lon of peanut oil and turned the dial to 350 and went to work on bread­ing my ribs. By the time I was done prep­ping the bread­ing ingre­di­ents, the oil was at 350.

When doing fried chick­en, I like to do dry, wet, dry to get a real­ly heavy coat­ing of the crunchy fried coat­ing. Same thing here, but I’m also chan­nel­ing the pump­kin the­me through­out this recipe.

Deep Fried Ribs Wet Ingre­di­ents:

12 oz milk
4 oz pump­kin ale (sub­sti­tute your favorite beer if not using my pump­kin rub)
2 eggs

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Wet Ingre­di­ents

Whisk the ingre­di­ents in a bowl and don’t let that oth­er 8 ounces of pump­kin ale to go to waste:

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Mmm­m­mm Beer

Deep Fried Ribs Dry Ingre­di­ents:

2 cups flour
2 tbsp pump­kin rib rub shown above
2 tsp salt
2 tsp pep­per

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Dry Ingre­di­ents

The Mas­ter­built turkey fry­er has a bas­ket that I set on a plate to grab the excess flour near the wet and dry mix­tures and sliced my cooled half slab into indi­vid­u­al ribs:

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Ready to Dredge

I then pro­ceed­ed to dredge the ribs through the flour, into the milk/egg/beer wash and then back through the flour for the dry, wet, dry:

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Apply­ing the dry a sec­ond time

I’m sor­ry I didn’t get more pics of this process. Frankly it’s pret­ty messy and hard to dredge ribs with one hand while tak­ing pic­tures with a DSLR with the oth­er.

One note on the bread­ing. This is not a light and fluffy tem­pu­ra bat­ter or a sub­tle bread­ing for a piece of fish. This is a hearty bread­ing that stands up well to what it’s adhered to, a rib.

After I bread­ed them I put them in the bas­ket:

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Ready for the hot oil bath

And then put the soon to be deep fried ribs in the heat­ed oil:

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Into the Oil!

This only takes between 3–4 min­utes to make the bread­ing gold­en brown. Remem­ber, the ribs are cooked through already. And the­se are not the thick­est of ribs. Pick­ins were slim at the gro­cery store.

After about 4 min­utes they looked like this:

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Holy Moses!

I placed them on a paper tow­el before plat­ing them to soak up any excess oil which there was lit­tle:

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If you were play­ing along at home, you might’ve noticed there were 7 ribs in the bas­ket and only 5 on the plate. I had to do some qual­i­ty con­trol and was more than elat­ed at how good they were. They stand up on their own, but I want­ed to take them one step far­ther. To do so, I bust­ed out a bot­tle of the Crawdad’s Clas­sics Gourmet Dip­ping Sauce and put about six ounces in a small pot and warmed it up, although you can use what­ev­er BBQ sauce or dip­ping sauce you prefer.

And then I driz­zled that warm gooey­ness on the deep fried ribs. I have to warn you, I’m going to go a lit­tle over­board with the pics of the sauced ribs. I couldn’t help myself:

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Deep Fried Ribs - 100
Deep Fried Ribs - 25


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How do I sum the­se ribs up? First, they are unlike any­thing I’ve ever eat­en. I’ve done ribs with only a rub, only a sauce, with both a rub and a sauce. I’ve done them low and slow for six hours and mim­ic­ked the Ren­dezvous method and gone hot and fast. The­se are like none of them. They are smoky, crunchy, savory, sticky, and sweet. When was the last time you had a crunchy rib and that was a good thing?

I offered a bite to my wife, her nose wrin­kled in dis­gust from the moment I held a bone up and asked her to try one. She is not a fan of any­thing smoky and ribs in par­tic­u­lar. Iron­ic I know! She begrudg­ing­ly took a bite and then took anoth­er. She fin­ished the rib and prompt­ly called her moth­er and father and beck­oned them to come over to try them. I’m not kid­ding! Her explic­it words on the GrillinFools Face­book page were that the­se are, “Insane­ly deli­cious.” She’s my wife, so she’s sup­posed to say that right? Like I said, my wife is not much of a BBQ fan. Dig through the Face­book page and you won’t find anoth­er com­ment by her. It’s just not her thing, but the­se were!

I’ve use the word home­run to describe many recipes on this site. To do so for this one would do the recipe an injus­tice. This recipe can be best described as back to back to back home­runs. Run, don’t walk, to get your­self a cou­ple slabs and a deep fry­er to try this grilling recipe (that also involves a lit­tle fry­ing).

If you have any ques­tions about the above dish please feel free to com­ment below or shoot me an email.

If you liked the Deep Fried Ribs and are inter­est in anoth­er grilling recipe or twen­ty with pork, click here for many more grilled rib recipes.

5.0 from 1 reviews
Deep Fried Ribs
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 3
Tak­ing out sig­na­ture rib, bat­ter­ing it and deep fry­ing it for a tru­ly spe­cial treat
Smoked Ribs Ingre­di­ents
  • 1 slab of baby back ribs, skinned
  • 2 tbsp pump­kin pie spice
  • 2 tbsp gran­u­lat­ed gar­lic
  • 2 tbsp turbinado sug­ar (or sug­ar in the raw)
  • 1 tbsp sweet paprika
  • Salt to taste
Beer Bat­ter Ingre­di­ents
  • 12 oz milk
  • 4 oz pump­kin ale (sub­sti­tute your favorite beer if not using my pump­kin rub)
  • 2 eggs
  • 2 cups flour
  • 2 tbsp pump­kin rib rub shown above
  • 2 tsp salt
  • 2 tsp pep­per
Smoked Ribs
  1. Com­bine all the ingre­di­ents except the ribs in a bowl and mix togeth­er thor­ough­ly
  2. Give the ribs a heavy coat­ing of the rub start­ing with the bone side first
  3. Pre­pare the grill for two zone grilling: coals and smoke wood on one side and noth­ing on the oth­er
  4. Tar­get inter­nal tem­per­a­ture of the grill is 275–300
  5. Place the ribs over the side with no heat
  6. Remove the ribs when the meat starts to pull back from the bone about a half inch (approx­i­mate­ly 2 hours)
  7. Allow to cool on the coun­ter and then slice
Deep Fried Ribs
  1. Pre­heat the oil in the deep fry­er to 375
  2. Mix the milk, beer and eggs in a bowl and whisk till blend­ed
  3. Mix the flour, dry rib rub, salt and pep­per in a bowl
  4. Dredge each rib in the flour mix­ture, in the beer/milk/egg bath and back into the flour and then into the bas­ket for the deep fry­er
  5. When all the ribs are in the bas­ket, drop them slow­ly into the pre­heat­ed oil and fry for 4–5 min­utes until the bat­ter is a gold­en brown
  6. Remove from the oil, place on a plat­ter with paper tow­els to soak up the oil and serve
Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas

@GrillinFool­Porn abounds here. All meat, all the time!
Pulled pork skills on point! . Video cour­tesy of @bbq_bboy : Pulling Pork Like A Boss 🐷 . You ready to take your I…… — 7 hours ago
Scott Thomas

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How do you fry ribs if you dont have the ingre­di­ents ?



I’m not sure what you mean? Like if you don’t have the rub of the bat­ter?

That’s a Wild and Crazy thing you got goin here I love it For a dip­ping sauce I’ll keep the Pump­kin the­me and make a Pump­kin BBQ Sauce Awe­someAwe­some! Cheers🍻 



Why didn’t I think of that!?!


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