Smoked Potato Ribs


  • Breading
  • 6 ounces Zatarain's corn flour
  • 1 1/2 cups self rising flour
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon onion powder
  • 3 tablespoons BBQ rub
  • Batter
  • 1 each egg
  • 1 cup buttermilk
  • 1 tablespoon BBQ spice
  • 1 tablespoon kosher salt
  • 1/2 cup water
  • 4 each Idaho® potatoes (80 count)


  1. Smoke potatoes at 325 degrees for 1 hour and 15 minutes or until cooked internal temperature of 210° F. Cool in refrigerator.
  2. Slice cooked potatoes and trim down the point of the wedge about halfway running lengthwise.
  3. Cut the potato quarter lengthwise creating a long narrow slightly curved strip. Flour, and batter and flour the wedges thoroughly and gently as not to break the strips.
  4. Deep fry at 350 degrees in canola oil for 3-4 minutes or until color is a rich golden brown. Remove from hot oil and drain for 30 seconds.
  5. Season thoroughly with your favorite dry BBQ rub and serve with barbecue sauce of your choice and sour cream. Garnish with fresh chopped chives.
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Yield: 4 servings

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