Appalachian Chicken Fried Ribs: A Unique Twist on BBQ Perfection

Appalachian Chicken Fried Ribs Are Here To Stay

In the heart of the Appalachian mountains, where the air is thick with the scent of smoked meats and the sound of sizzling grease fills the air, a unique culinary tradition has taken root. Welcome to the world of Appalachian chicken fried ribs, where the art of BBQ meets the crunch of a perfect fry.

As a two-time World BBQ Champion and a proud member of the BBQ Hall of Fame, I've dedicated my life to perfecting the art of smoked meats. But today, I'm here to share with you a secret that's been passed down through generations in the Appalachian region – the art of deep-frying ribs.

Now, I know what you're thinking – deep-frying ribs? Isn't that a bit unconventional? Well, my friends, let me tell you, this is no ordinary deep-fried rib recipe. This is a carefully crafted, two-step process that combines the low and slow smoking technique with the crispy, golden-brown perfection of a deep-fried finish.

The Smoking Process

The key to this Appalachian chicken fried rib recipe starts with the smoking process. We're talking about a good old-fashioned, low and slow cook that's going to transform those ribs into a tender, flavorful masterpiece.

First, you'll want to select the perfect rack of ribs. I recommend going with a high-quality, meaty cut that's been trimmed and prepared for the smoker. Once you've got your ribs, it's time to season them up with my Butcher BBQ Premium Rub. This blend of spices, including garlic, onion, black pepper, and a touch of sweetness, is going to infuse your ribs with a savory, Appalachian-inspired flavor.

Now, it's time to fire up the smoker. I prefer to use hickory wood for this recipe, as the subtle, smoky notes pair perfectly with the rich flavor of the ribs. As well as a main staple to smoke with in the Appalachian mountain region. Set your smoker to a low temperature, around 250°F, and let those ribs smoke for a good 4-5 hours, or until they reach an internal temperature of 202-205°F.

The Dredging Technique

Once your ribs have been smoked to perfection, it's time to move on to the next step – the dredging process. This is where the Appalachian influence really shines through.

First, you'll want to let your smoked ribs cool down to room temperature. This is important, as you want the meat to be firm and easy to handle. Once they've cooled, it's time to get your dredging station ready.

In one bowl, you'll want to beat a few eggs. In another, you'll want to mix together your Appalachian spice mix. This blend typically includes garlic, onion, black pepper, and smoked chiles. It's the perfect complement to the rich, smoky flavor of the ribs.

Now, it's time to get to work. One by one, dip each rib into the egg mixture, allowing any excess to drip off. Then, transfer it to the Appalachian spice mixed flour bowl, making sure to coat it evenly on all sides. Repeat this process a second time, allowing the coated ribs to rest for a few minutes between each coating.

The Deep Fry

With your ribs now perfectly coated and ready to go, it's time to take them for a dip in the deep fryer. You'll want to make sure your oil is heated to a nice, even temperature, between 350-375°F. Gently lower the ribs into the hot oil, being careful not to overcrowd the fryer.

Fry the ribs for 5-7 minutes, or until they're golden-brown and crispy on the outside. Once they're done, transfer them to a paper towel-lined plate to allow any excess grease to drain off.

Serving and Enjoying

Now, the moment you've been waiting for – it's time to serve up these Appalachian deep-fried ribs. I recommend pairing them with your favorite BBQ sauce, whether it's a tangy, vinegar-based sauce or a sweet, molasses-infused variety. And don't forget the sides – a classic coleslaw or a heaping helping of baked beans would be the perfect accompaniment to this unique BBQ creation.

As you sink your teeth into the crispy, golden-brown exterior and the tender, smoky meat within, I can guarantee you'll be transported to the heart of the Appalachian mountains. This is a dish that's been perfected over generations, and it's my honor to share it with you today.

So, what are you waiting for? Grab your ribs, fire up the smoker and the deep fryer, and get ready to experience the ultimate in Appalachian BBQ perfection. Bon appétit, my friends!

Ingredients & Equipment

• Rack of ribs, trimmed and prepared for smoking
• Butcher BBQ Premium Rub
• Appalachian Spice Mix (garlic, onion, black pepper, smoked chiles, and other organic spices)
• Eggs
• Vegetable oil for deep frying
• Smoker
• Deep fryer

Smoking Process

1. Preheat your smoker to 250°F, using hickory wood for the smoke.
2. Season the ribs generously with the Butcher BBQ Premium Rub, making sure to coat all sides.
3. Place the ribs in the smoker and cook for 4 hours, or until they reach an internal temperature of 202-205°F.
4. Remove the ribs from the smoker and let them cool to room temperature.

Dredging Technique

1. In one bowl, beat a few eggs.
2. In another bowl, mix together the Appalachian Spice Mix.
3. One by one, dip the smoked ribs into the egg mixture, allowing any excess to drip off.
4. Transfer the egg-coated ribs to the Appalachian Spice Mix, coating them evenly on all sides.
5. Repeat the dredging process a second time, allowing the coated ribs to rest for a few minutes between each coating.

Deep Frying

1. Heat your deep fryer oil to a temperature between 350-375°F.
2. Carefully lower the dredged ribs into the hot oil, being careful not to overcrowd the fryer.
3. Fry the ribs for 5-7 minutes, or until they're golden-brown and crispy on the outside.
4. Transfer the fried ribs to a paper towel-lined plate to allow any excess grease to drain off.

Serving and Enjoying

1. Serve the Appalachian deep-fried ribs with your favorite BBQ sauce.
2. Pair them with classic sides like coleslaw or baked beans for a complete Appalachian BBQ experience.
3. Enjoy the unique blend of smoky, tender meat and crispy, golden-brown exterior.