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Full Recipe: Tempura Leftover Ribs
https://www.pitboss-grills.com/pages/recipes/tempura-leftover-ribs
Crispy. Juicy. Next-level flavor. 🔥 Chef Kirk from the Pit Boss HQ Team is taking BBQ to new heights with these Tempura Fried Ribs! Learn how to combine smoky ribs with that light, crunchy Japanese-inspired tempura batter for a mouthwatering twist that’ll have your guests begging for more.
In this video, Chef Kirk walks you step-by-step through seasoning, smoking, battering, and frying ribs to perfection—all on the legendary Pit Boss setup. Whether you’re a backyard BBQ master or just getting started, this recipe is guaranteed to impress.
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We’re going to break into our baby back ribs and get these ready to go for our next recipe. So, we got three sides of baby backs. These are handy dandy meat cutters. Get our packaging open. Nice and sharp. As you can see, it’s easy. Again, using our rib prep tool, take off the membrane. Easily slide it underneath the membrane. Just kind of ease it in there. Once you get a nice bite on it, just kind of ease it up on one end and pull to the other side. There we go. Now we got the membrane removed. Just like before, we’re going to move right into seasoning. Sounds silly, but today on this particular recipe that we’re going to be doing, we’re going to be utilizing the Bold Burger rub for these ribs. Buttery salt, pepper. Just what we’re looking for for this application. Give that a flip. So, as you can see in our for our last recipe that we had just put on our grill, we put our St. Louis ribs on the top rack. Uh we are going to be putting these ribs particularly on the lower rack because I’m going to be looking for more of a roast on the ribs because you’re getting more heat from the heat plate below. And so we’re going to be rotating and somewhat slow roasting these versus an offset smoke. All right. So, for now, we’re going to let our ribs roll. We’re just going to be continuing to watch the ribs on the lower rack. We’re going to be flipping them every 15 to 20 minutes looking for color. We’re going to go about 2 hours total for the St. Louis ribs. We’re going to show you exactly what we’re looking for as we go. The ribs down here on the bottom, I’ve been flipping them about every 15 to 20 minutes. As you can see, they have more of a roasted looking color on them. This is right exactly how I envision this. Now, it’s time to move into the brace process. Take each side off. We had some leftover baby back ribs, so I cooked a few extra sides. And what we’re going to be doing with these ribs is that we’re just going to be cutting the sections. And right before we serve, we’re going to tempor and deep fry them. So the dynamic behind this is that you have an American smoked baby back rib. And then you’re going to tempor flare to it. Really cool concept. the the people that I made this for was really wellreceived and I encourage you to do the same. Going to glove up. Make sure you pick up a box of these durable nitro gloves from pitboss.com. They also have a good gripping texture for gripping things. That way when your hands get greasy, it’s a little bit easier to grip what you’re trying to handle. So again, just like how we did with our St. Louisis ribs. Place these in the pan with our buffalo salt ribs. I’m going to avoid using the sugar because we’re staying more on a savory side of things. Again, it’s totally up to you if you’d like to do that, but I’m just going to top these with the soft butter that we did just like how we did with our St. Louis. And a little bit more rub. Then we’re going to add our chicken broth seal with plastic and aluminum foil. And we’re going to go back on the grill. Our brace process should be somewhere around an hour to an hour and a half. If you like your ribs to be braced a little bit softer, you can do 2 hours, but you should not have to braze any longer than that. Nice and coated. old burger rub. Let’s add a little bit more to the top. One quart unseasoned chicken broth again. All right. Plastic wrap two to three times. heavy duty pipos aluminum foil. Go two layers. Heat. Heat. Are you ready to go right back on the smoker with our St. Louis ribs? Here we go. Now that our grill’s fully loaded, once again, we’re going to turn our grill up to 300°. This is going to speed up our cooking process. We are no longer looking smoking. So, we’re going to come out of the smoking range more into the brazing cooking temperatures. All right, we’ll check back in about an hour and a half and we’ll show you exactly where we’re at. As we saw in the very beginning in today’s episode, I removed the pan of ribs and allowed them to cool. Uh reason for this is that, you know, every once in a while you do have some leftover uh barbecue from a day before. Ribs being might be one of them. You might laugh at me and like, who has leftover ribs? But moving forward, we had some leftover baby back ribs, so I cooked a few extra sides. And what we’re going to be doing with these ribs is that we’re just going to be cutting the sections. And right before we serve, we’re going to tempor fry them. So, the dynamic behind this is that you have an American smoked baby back rib, and then you’re going to temporar Asian flare to it. Really cool concept. The people that I’ve made this for, it was really wellreceived, and I encourage you to do the same. So, as you can see from the bracing process, it does have a little bit of excess fat. So, what we’re going to do is we’re just going to clean off the fat. And then we’re just going to cut our sections as we’d like them. So, doesn’t have to be perfect. You can cut them in single or double bone sections, whatever you’d like to do. Really fun finger food. And who doesn’t like something that’s been deep fried, especially deep fried barbecue? So, we’re just going to cut those in sections, put them in a pan, hold them off till we’re ready to fry them. All right, guys. Now that our ribs are glazing up, we’re going to move into tempor frying our baby back ribs. uh tempora deep frying. If it’s something that you never did before, I can give you a little bit of insight on the tempura flour. Lots of different brands out there. Uh lots of different instructions as far as what to look for. Uh I just kind of tend to uh look for my own consistency depending on the brand. Uh I use the Crusty’s brand tempora flour mix. I used about two cups of flour to about 1 and 1/2 cups ice water. Ice water is a very important uh thing to understand when it comes to tempura flour because of the cornstarch that’s in it. So the consistency that you’re going to be looking for is going to be maybe slightly thinner than a pancake batter. So normally I always mix it with a spoon, not a whisk. And then you would want to run your finger through your spoon. And you don’t want it to run. And so when you go to dip your rib before you put it in the deep fryer, you have your cut ribs. We’re just going to kind of coat that with the tempora batter. And you’re going to let any excess drip off like so. You can bounce it on the side of the bowl. That’s totally doable. But essentially what you want it to do is that you want it to be like this, slightly dripping. And then you would lift up like so and lay it in your hot fat. You want this to be thin. If it’s going to be any thicker than this, it’s going to resemble a breading and it’s going to be soft. And so it’s not going to be crunchy like what you’re used to with a tempora batter. But this is exactly what you’re looking for before you go into the deep fryer. So without further ado, we’re going to move right over to our deep fryer and we’re going to start frying these bad daddies up. All right, fresh out of the deep fryer on our tempora ribs. We’re going to go ahead and move forward on plating these right before we pull our ribs off the grill. Carve and plate those as well. So, as you can see, they’re nice and thinly crisp, nice and moist on the inside. We’re going to go ahead and plate these and top them with our favorite flavored Korean barbecue sauce. We’re going to do this in layers. Don’t be stingy with the sauce, folks. Garnish with a little bit of green onion, some toasted sesame. and some whole toasted red chili. And there you have it, folks. Crowd-pleaser for one. Time to move in to the next
1 Comment
300 degrees and Saran Wrap… yeah no.