The Wife asked about them, and I've honestly never done it. I have no doubt one of our in house chefs has a tried and true method to share.

Been cooking them for years, especially for tailgates and thanksgiving. I use a 30 qt pot / turkey fryer. Season as you like but I tend to go cajun since I generally use the same oil as I use to fry the turkey. Easiest method I've found is cut the racks in half. They fit better in the turkey pot. Peanut oil at 350 and fry for 15 minutes. You can usually fit 5-6 half racks at a time. Use a pig tail food flipper to pull them out when ready. Let them rest a few minutes, slice and enjoy!

You don't cut them up and fry individually?

I would do something like this. https://thewoksoflife.com/fried-chinese-spareribs/#recipe

I find them easier to manage in half racks. Cutting ahead of time is a little tougher to manage time as well in my opinion. I've had them that way and they can dry out easier.

B-1 83 said:

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You don't cut them up and fry individually?

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Yup. I'd par-cook them (usually wrapped in the oven or boil in crawfish boil) and wings back in the tailgate days and 'fry for service'. My preference was to double cut on the opposite side of ever other rib and sacrifice the bone in the middle. They come out much like perfectly cooked Carnitas with a handle

dp

Agree with par cooking before battering/frying. Otherwise you can end up with tough/chewy ribs. Learned that one after my first batch.

I smoke mine for three hours then I flash fry them for a minute or two. Turns out fine for me.