Very tempting! But I'm not doing any deep fat frying until this bloody heat wave subsides.

https://www.seriouseats.com/fi...ork-spareribs-recipe

Have my rack of St. Louis ribs bandsawed by the meat cutter at our local Brookshire's. Now to wait for it to cool down below 100 ... or buy a Fry Daddy so I can do it outside.

Get yourself a 4 gallon Cajun Cooker. Ideal for deep frying outside and easier than a Fry Daddy to clean up. I just leave the peanut oil in mine with a cover over it. Mainly use it for fish, French fries and hush puppies but it works great for anything. And always use peanut oil…

I did a turkey that way one Thanksgiving about 20 years ago. It was pretty good, but I would not go through the expense + time to do it again.

I tried 'em according to the recipe. Crunchy, and good flavor. Didn't puff up as much, even though the peanut oil was good and hot. I would serve them on a nosh board or charc plate, but not as the main course.
Boy the Pecos cantaloupes at HEB were like perfume today. Had to bring one home.