Welcome to BBQ Pit Boys: Smoking Fried Spare Ribs

Today we're going to smoke some fried spare ribs on the grill, and it's real easy to do. We've got our St. Louis style cut pork spareribs right here, and we prefer to use these because they have a lot more fat and a lot more flavor. Alright, let's take a look at how these St. Louis style cut comes. It's all been trimmed, the breast bone's been pulled off, although this one here needs a little bit more cleaning. We'll just take off some of that flap, that excess meat.

As we're preparing our ribs for smoking, it's essential to score the membrane. You can choose to cut off the membrane, but in this case, we're going to leave it on because we're frying these ribs. We want to get a nice crisp going on these pork-fried spare ribs, man. If you've never done this before, definitely got to check this out. Alright, these here have been cleaned up a little bit; they've been scored and what you'll want to do now is put on your favorite rub.

We're going to be low and slow on these for about three hours, maybe a little bit more. I'm going to put on some rub right here and you choose your favorite rub. This recipe is more about technique than any particular kind of rub and flavor and seasoning. So we're going to put a good bunch of rub here, get it in. Oh man, these are going to be good. Now, let's set up this grill for indirect cooking because we're smoking here and we're going to lay these racks opposite the hot coals. We're going to cook these at about 250 to 275 degrees Fahrenheit.

And like I said, it'll be about three hours, three and a half hours. Alright, now there's nothing like kicking back in early morning and having some of that vitamin C shine. It's good. Alright, let's check on these ribs here; it's been about an hour and a half or so. We're going to rotate these ribs a little bit to get some even cooking going on, alright? You've seen us do that before; simple enough.

Now what we're going to do is we're going to hit is with some sauce, alright? Again, choose your favorite sauce. Oh yeah, and we're going to slather these up good. And we're slathering up sooner than we normally do because, like I said, we're going to be frying these babies in just a little bit. Man, smells good. But the hardest thing to do here at the pit is to keep that beer cold. Hell yeah.

Through the miracle of time, whoa; we're about three hours into this low and slow, take a look at that. Oh man, you hungry or what? Alright, I'm going to let these go here maybe another half hour or so. Alright, these ribs are just the way we like them, alright? We're going to pull them off the grill and let them rest a bit. This is the way you want your ribs coming off that grill. Man, do you smell that? It smells good.

Now, like I said here, we're going to let these rest a bit. Because we're going to be heating up some oil. Now, if you've never tried this technique before, you've definitely got to check this out, man. Your ribs are going to fry up nice and crispy. Alright, so the next time you're looking for a rib recipe for your barbecue, you've gotta check out BBQ Pit Boys.

Making Fried Onions with Beer Wash

Since we've got some hot oil going on there, we're going to make our selves some fried onions. You know how to do this, right? Oh yeah, these are going to go good to go with ribs. We've got a couple eggs, a little milk, throw in some beer. We're going to make a beer wash, right? Take some flour and dust them onions.

Then we're going to hit it, dust it with a little more flour. Then you drop it in that oil. Again, about 350 to 375 degrees Fahrenheit. Cook it to the way you like. Oh yeah, I say it's time to eat. So, the next time you're looking for a rib recipe for your barbecue, you've gotta check out BBQ Pit Boys.

Eating and Enjoying the Ribs

So we've got our ribs, fried onions, eggs, milk, beer... This is what we call pit master privilege. Eating in front of you like this is not something I recommend; just enjoying the fruits of your labor after a long day's work. Alright, so the next time you're looking for a rib recipe for your barbecue, you've gotta check out BBQ Pit Boys.

As always, we do apologize for eating in front of you like this, but this here is pit master privilege. Since we've got some hot oil going on there, we're going to make our selves some fried onions. You know how to do this, right? Oh yeah, these are going to go good to go with ribs. We've got a couple eggs, a little milk, throw in some beer.

We're going to make a beer wash, right? Take some flour and dust them onions. Then we're going to hit it, dust it with a little more flour. Then you drop it in that oil. Again, about 350 to 375 degrees Fahrenheit. Cook it to the way you like. Oh yeah, I say it's time to eat.

"WEBVTTKind: captionsLanguage: en(upbeat music)♫ Going to smoke me a fatty brisket♫ Got my barbecue shoes on♫ Going to smoke me a fatty brisket- Welcome to bbqpitboys.com.Today we're doing up somesmoked fried spare ribs on thegrill and it's real easy to do.Alright, I've got some St.Louis style cut pork spareribs right here and weprefer to use the spare ribon these.A lot more fat and a lot more flavor.And alright, this is the waythese St. Louis style cutcomes, alright?It's all been trimmed, thebreast bone's been pulled offthe flaps, although thisone here needs a little bitmore cleaning.Alright, we'll just takeoff some of that flap,that excess meat.And here I'm just scoringthe membrane, alright?You could choose to cut off the membrane,you've seen us do that before,just check out our othervideos, but in this case,because we're frying these ribs,we're going to leave that membrane on.I'm going to get some nicecrisp going on these porkfried spare ribs, man.And if you've never done this before,definitely got to check this out.Alright, these here havebeen cleaned up a little bit,they've been scored and whatyou'll want to do now isput on your favorite rub.'Cause we're going to be lowand slow on these for aboutthree hours, maybe a little bit more.I'm going to put on some rubright here and you chooseyour favorite rub.This here recipe is moreabout technique than anyparticular kind of ruband flavor and seasoning.So we're going to put ona good bunch of rub here,get it in.Oh man.These are going to be good.Now we've setup this grillhere for indirect cooking'cause we're smoking here andwe're going to lay these racksopposite the hot coals.We're going to be cooking theseat about 250 to 275 degreesFahrenheit.And like I said it'llbe about three hours,three and a half hours.And here we're throwingon some chunk of hickory,alright?Yeah, we like that smokey flavor.Alright.Getting hungry.(upbeat music)Now there's nothing likekicking back in early morningand having some of that vitamin C shine.It's good.(upbeat music)Alright, let's check on these ribs here.It's been about an hour and a half or so.And we're going to rotatethese ribs a little bitto get some even cookinggoing on, alright?You've seen us do thatbefore, simple enough.Now, of course if you'vegot a regular smokeryou won't have to do this.(upbeat music)Now what we're going to dois we're going to hit iswith some sauce, alright?Again, choose your favorite sauce.Oh yeah, and we're goingto slather these up good.And we're slathering upsooner than we normally dobecause, like I said, we'regoing to be frying these babiesin just a little bit.Man.Smells good.But the hardest thingto do here at the pitis to keep that beer cold.Hell yeah.(rock music)Through the miracle of time, whoa.We're about three hoursinto this low and slow,take a look at that.Oh man.You hungry or what?Alright, I'm going to letthese go here maybe anotherhalf hour or so.Alright.These ribs are just theway we like them, alright?We're going to pull themoff the grill and let themrest a bit.This is the way you want yourribs coming off that grill.(upbeat music)Man.Do you smell that?It smells good.Now like I said here we'regoing to let these rest a bit.'Cause we're going tobe heating up some oil.Now, if you've never triedthis technique before,you've definitely gotto check this out, man.Your ribs are going to comeout smoked with a little bitof that crisp on the outside.Alright let's cut these ribs up.(upbeat music)No cheating here, man.You could be eating theseribs right now, but nah.You've gotta wait.Alright, that oil isjust the way we want it,about 350 to 375 degrees Fahrenheit.And we're going to drop these ribs in.Only for about 30 seconds to a minute.Do it the way you like them.Going to get that little crisp.Just like that.(upbeat music)Simple enough, huh?Oh yeah.Now let me warn you, you wantto make a bunch of these,especially if you got familyand friends stopping bythe pit 'cause you ain'tgoing to have any left, man,so you make up a bunch of these.Oh yeah.(upbeat music)Oh baby.Yeah, you can fry them flies too.As always, we do apologizefor eating in front of youlike this, but this hereis pit master privilege.(upbeat music)(rock music)Since we've got some, plentyof hot oil going on therewe're going to makeourselves some fried onions.You know how to do this, right?Oh yeah.These are going to gogood to go with ribs.We've got a couple eggs, a little milk,throw in some beer.We're going to make a beer wash, right?(rock music)Take some flour and dust them onions.Put them in that beer egg wash there.You like fried onions?Definitely got to check this out.Then we're going to hit it,dust it with a little moreflour.(rock music)Then you drop it in that oil.Again, about 350 to375 degrees Fahrenheit.Cook it to the way you like.Oh yeah.I say it's time to eat.(rock music)So the next time you'relooking for a rib recipefor your barbecue, you'vegotta check out bbqpitboys.com(rock music)\n"