Bud’s Fried Ribs

Line up, ladies. My brother is single and he can cook! He can also use decent grammar if he tries, but I copied these directions from an email he sent to me. Not knowing I was going to cut and paste it verbatim, he didn’t worry about shit like punctuation or spelling. My commentary is in red. Here goes….

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rule number one. Keep Troy away from the frying pan. lol!  Our friend, Troy, doesn’t follow directions.

Idk let me see if i can remember everything. seasoning is really to the cookers choice.i dont know all the details i just wing it mane!!! i usually use meat tenderizer and seasoning salt. put seasoning before you put in the BBQ pit.

This is Bud (below) in the blue.

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charcoal or wood is good. smoke at 350 degrees wrapped in aluminum foil for approximately 3 1/2 hrs. if ribs are cooked to tender makes hard to handle when cutting up and battering them. they usualy fall apart. you want them to stay hole.  so if you pull out a little early its ALL GOOD!!! LOL!!! you want the BONE IN THE MEAT STILL!!!. That’s what she said.

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while cooking the ribs you can prep the batter and milk and eggs. im not sure about the ratio of milk to egg i just eyeball it and it depends on how many ribs we gonna be cooking. 

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with the flour i add my seasoning salt. (mmmm just made me think of adding some BROWN SUGAR to it. try it next time) 

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but idk how much to add i just add the seasoning salt until i see a color i like between the flour and the seasoning salt. call it soul food cooking.  soul food cooking dont use no measuring cups. Yup! Just like our Grandma taught us!

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after pulling them off the cooker i let them cool for a litte bit so i can cut them up individually and dip them in the milk and egg batter them( batter twice for a crisperer rib.  and toss them in the grease for approximately 2 to 3 minutes or until a golden color. grease has to be frying temp.

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try to cook one rib first to see how it cooks and judge aprroximate timing so you dont mess up a hole batch of ribs. 

That’s Troy (below) pretending he’s listening to how not to add too many ribs at once.

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let me know if there is any questions about anything that i might have left out. you can find some good recipes on the interenet if you need exact amount of ingredients and stuff.

Stand back, bishes, that’s my husband, Babafa, (below) doing what he does best. 

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That wraps up his email on how to make fried ribs. It’s a process and it helps to have a wingman, especially if you’re frying up a couple of racks, but the outcome is outstanding.

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We served this with a mean pot of pinto beans, some cold potato salad, and a hearty helping of Shame on You Dirty Rice.

Here are some recipes I found for the “exact amount of ingredients and stuff“:

Cajun Fried Ribs

Fried Ribs!

Deep Fried Ribs

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