Tried something new. Smoked some spares for 2 hours, took them out of the pit, cut them individually & fried them for 6 minutes. They were great & a good change of pace!
Smied = smoked + fried!
Smied Spares
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Re: Smied Spares
Variations are great. They look tasty.
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Re: Smied Spares
I’ve seen this preparation, always wondered how well it worked. Glad to see it was successful!
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Re: Smied Spares
Certainly worth a try - - - and THANKS
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Re: Smied Spares
Alright
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Re: Smied Spares
Looks Great!
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Re: Smied Spares
I was confused by the smied title. I've always heard them called smofried.
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Re: Smied Spares
Never tried that before. I can see how the texture of the ribs would change but how was the tenderness?
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Re: Smied Spares
AnthonyWeissman wrote:Looks Tasty
Can you share the recipe?
I smoked them with salt and pepper for 2 hours around 250 degrees. Took them off the pit, cut them up individually and dipped them in some gluten free flour with salt and pepper added to the mix. Fried them around 350-375 degrees for 6 minutes. It was awesome.
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Re: Smied Spares
[quote="Zeeker"]Never tried that before. I can see how the texture of the ribs would change but how was the tenderness?[/quote
The smaller ones on the outside were a little bit chewy, but the rest of them were super tender. It adds a good crunch when you bite into them.
The smaller ones on the outside were a little bit chewy, but the rest of them were super tender. It adds a good crunch when you bite into them.
Bockbock
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Re: Smied Spares
Bockbock wrote:Zeeker wrote:Never tried that before. I can see how the texture of the ribs would change but how was the tenderness?[/quote
The smaller ones on the outside were a little bit chewy, but the rest of them were super tender. It adds a good crunch when you bite into them.
Debbie and I tried this a while back they are awesome!
If you ever find yourself in Iowa Louisiana do yourself a favor and stop in at Inlaw's Specialty meats. They have a fried baby back rib that is off the chain good.
https://inlawscajun.com/
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Re: Smied Spares
Bockbock wrote:Zeeker wrote:Never tried that before. I can see how the texture of the ribs would change but how was the tenderness?[/quote
The smaller ones on the outside were a little bit chewy, but the rest of them were super tender. It adds a good crunch when you bite into them.
Thanks for the feedback, funny I never heard of them before but I do live in the great white north. I'll have to try them.
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