FIRST TIME Making Smoked Fried Ribs (But NOT THE LAST!) GREAT Smoked and Fried Baby Back Ribs

dry rub seasoning

🥗Healthier: homemade spice blend

💰Cheaper: salt and pepper

A homemade blend can reduce sodium and cost.

barbecue sauce

🥗Healthier: sugar-free barbecue sauce

💰Cheaper: ketchup with spices

Ketchup is a more affordable base for homemade sauce.

smoke wood chips

💰Cheaper: wood chunks

Wood chunks are often cheaper and provide similar flavor.

pork ribs

🥗Healthier: chicken wings

💰Cheaper: pork shoulder

Chicken wings are leaner and pork shoulder is less expensive.

Pat dry the baby back ribs.

Score the back of the ribs diagonally.

Season the ribs with all-purpose rub, applying a nice even coat on all sides, lighter on the back.

Preheat the Traeger grill to 225°F and set to smoke mode.

Place the ribs on the grill and let them sweat for about 15-20 minutes.

Smoke the ribs for about 1 hour at 225°F.

Increase the grill temperature to 275°F and continue cooking until the ribs reach about 195°F, checking the internal temperature.

Let the ribs rest for a while after cooking, allowing the temperature to drop slightly.

Prepare the orange sauce by blending fresh oranges, orange juice, and orbal chilies, then strain the mixture.

Simmer the sauce for about 5 minutes to open up the chilies.

Make a cornstarch slurry by mixing cornstarch with water, then add it to the sauce to thicken.

Taste the sauce and adjust sweetness with sugar as needed, adding up to 8 tablespoons total for desired sweetness.

Prepare the dredge by mixing 1 cup all-purpose flour, 1/2 cup rice flour, and 1/4 cup cornstarch.

Heat oil to about 350°F for frying.

Cut one rib at a time for frying, keeping the other intact to maintain moisture.

Fry the ribs until golden brown and crispy, ensuring the oil temperature stays around 350°F.

After frying, toss the ribs in half of the prepared orange sauce.

Fry the next batch of ribs in the same manner, optionally adding a splash of Blue Hog Tennessee red sauce for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens