Crispy Smoke Fried Ribs

When crispy fried chicken texture meets juicy, smoky pork perfection, you’ve got smoke fried ribs. Each bite is rich, savory, and totally indulgent—balanced out by a zippy, acidic dipping sauce that cuts through the richness like a pro. Warning: these might ruin regular ribs for you forever.

📝 Ingredients

• 2 Rack St. Louis-style ribs
• As Needed Traeger Anything Rub
• 1 Cup potato starch
• 3 Quart oil, for frying
• 1 Cup lime juice
• 2 Tablespoon fish sauce
• 1/4 Cup brown sugar
• 1/4 Cup Traeger Anything Rub
• 2 Teaspoon msg (monosodium glutamate)
• 2 Teaspoon vinegar powder

👨‍🍳 Instructions

1. 1If your butcher hasn’t already done so, trim ribs to remove any pieces hanging off. Season ribs liberally with anything rub. Place on the grill at 225°F and smoke until the internal temperature reaches 190°F, about 3–4 hours depending on your grill and the weather.
2. 2While the ribs smoke, combine all ingredients for the sauce in a small bowl and whisk until sugar dissolves.
3. 3When the ribs reach 190°F internal temperature, remove from grill and cut into individual ribs. Transfer to a bowl and drizzle half the sauce over top. Toss with potato starch.
4. 4In a small bowl combine remaining Anything Rub, msg and vinegar powder and mix well.
5. 5Heat oil in a large dutch oven until it reaches 350°F. Working in batches of 3-4 ribs at a time, fry the ribs until golden brown and crispy, 2-6 minutes. Watch them closely, results can vary depending on the vessel you use & cooktop type.
6. 6Remove from oil and immediately toss with a bit of the seasoning mixture. Repeat with remaining ribs. Serve with the remaining sauce for dipping.