The BBQ Triple Threat: Smoked, Fried & Alabama White Sauced Ribs!

barbecue sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and preservatives.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is often less expensive.

dry rub

🥗Healthier: herb blend

💰Cheaper: spice mix

Herb blends can be fresher and cheaper than pre-made rubs.

smoking wood chips

🥗Healthier: herb-infused water

💰Cheaper: no substitute

Herb-infused water can add flavor without smoking.

Cut the membrane off the spare ribs or make a crosshatch slice to allow the rub to penetrate.

Season the ribs with pork rub, ensuring to cover both sides.

Sprinkle a little SPG on both sides of the ribs, being careful not to use too much salt.

Preheat the grill to 275°F for indirect grilling and place the ribs on the grill.

Cover the grill and smoke the ribs for about 3 hours, checking occasionally.

Flip the ribs around halfway through cooking for even cooking and to see the pull back from the bone.

After about 3 hours, check the ribs for doneness and let them cool slightly before cutting.

Heat oil in a fryer for frying the ribs.

Fry the ribs in batches for about 2 minutes until golden brown.

Remove the ribs from the oil and let them drain on a tray.

Serve the ribs with Alabama white sauce for dipping.

Cooking Techniques

Equipment Needed

Spice Level: