In article >,
"Kswck" > wrote:

> I've seen recipes that say cook the ribs first-boil or braise-and others
> that say don't. I've seen recipes that say smoke them first-I don't have
> current access to a smoker.
>
> Any help would be appreciated.

I used to work at a restaurant that had smoked hot wings. Commercial
chicken rub, 4 hours of hickory smoke, portioned and refrigerated. To
serve, drop in deep fry to reheat and crisp, drop in bucket with scoop
of hot suace, cover, shake to coat, plate with celery sticks and ramekin
of blue cheese or ranch.

I would order mine reheated in microwave instead of fryer. The frying
killed off most of the smokiness, the microwave preserved it.

I can't imagine the value in flavor deep frying ribs would bring. the
frying oil would carry much of the flavor put to the outside (rub or
sprinkled seasonings, pending how it was cooked) away in the oil.

jt