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Fried Oysters Bacon Wrapped and Smoked Ribs

Was testing a sauce and while smoking meat for Memorial Day and couldn’t help knocking out a couple 5 ribs. The ribs were cooked at 188 degrees for 8 hours. Keep reading
This will make awfully tender ribs not suited for a contest but delicious at your dinner table. The fried oysters took more prep time but well worth the effort.
Course Main Course
Style American
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 2
Calories 3680
Author Shawn

Ingredients

Oyster Materials

  • 1 cup oysters (medium about 12 total)
  • 1 lb bacon. ((thin) )
  • 1 cup flour
  • 1 cup water (cold )
  • 2 tbsp baking powder
  • 1 tbsp Cottonmouth ((optional))
  • 1 tsp salt
  • 40 ounce peanut oil (or lard. Enough to cover an oyster.)

Rib Materials

Instructions

Oyster Construction

  • Preheat oven to 350
  • Drain or pat dry oysters
  • Most southerners use corn meal when frying. This dinner didn’t. If you want sum southern comfort divide the flour and substitute with corn meal. Like ½ cup flour and ½ cup cornmeal OR ¼ flour and ¾ cornmeal. Just as long as both together = 1 cup.
  • In a fry pan or your best pan to fry in, heat oil up to 375.
  • In a bowl add flour, water, Cottonmouth, salt, baking soda, and whisk together.
  • Dip oyster in batter and gently lay in HOT oil. Do max 5 at a time to retain heat. Adjust heat accordingly.
  • After about 3 minutes or until golden brown pull from oil and place in metal strainer or on paper towels.
  • Cut your cheap bacon in half.
  • Set up a cookie sheet with aluminum foil and grate on top.
  • Lay piece of bacon on board and roll oyster in the middle.
  • Pin end of bacon into the oyster and place on cookie sheet rack.
  • Once all oysters are rolled put in oven for 20 minutes.
  • Pull from oven and flip oysters over 180 bottom up.
  • Place back in oven and cook additional 15 minutes. Done

Ribs Low-n-Slow

  • Get your smoker or whatever you're using to cook ribs with to 188 degrees.
  • Add wood chips if using. I did these with mesquite because it’s my favorite. Pecan and oak wood are typical around here.
  • Cover meat side with Sowflakes. If you can do this a day ahead that would be great. I didn’t…
  • Place in smoker with temperature gauge to regulate in pit heat.
  • Try not to open pit too much. At 8 hours they will be tender and ready!
  • You know what to do… get after it and enjoy!

Notes

The white sauce is a high dollar blue cheese dressing and the hot sauce is a test sauce similar to what’s on restaurant tables. Worked great, really great 😉

© Texas Butter®

➕ Nutrition
Nutrition Facts
Fried Oysters Bacon Wrapped and Smoked Ribs
Amount Per Serving (355 g)
Calories 3680 Calories from Fat 2808
% Daily Value*
Fat 312g480%
Saturated Fat 121g756%
Cholesterol 664mg221%
Sodium 3069mg133%
Potassium 3396mg97%
Carbohydrates 69g23%
Fiber 3g13%
Sugar 1g1%
Protein 146g292%
Vitamin A 1435IU29%
Vitamin C 0.8mg1%
Calcium 657mg66%
Iron 17.8mg99%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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Anytime you see me this is my go to tee
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Our daily driver is now available on heads! Please note