Nashville Hot Sauce Ribs

  • By: Jack Mancuso

Nashville Hot Sauce Ribs - Cuso Cuts

Nashville hot sauce ribs have captured the imaginations of many foodies, including myself. The Nashville rib is iconic. You get slow-cooked tenderness, deep-fried golden, and served with hot sauce. In many ways, it’s like making hot wings!

When hot wings became popular, every restaurant wanted to put a spin on them. In this case, we’re using ribs instead of Nashville chicken wings. Important tip. Take your time in getting the silver skin off the back of your rib rack. It makes a huge difference in both the taste and texture of the meat. 


  • Rack of pork ribs (approx. ½ pound per person)
  • Cuso’s Hot Honey BBQ Rub
  • 3 eggs (whipped)
  • 1 cup buttermilk
  • 1 cup flour
  • Hot oil
  • Buffalo sauce 
  • Chives (garnish)


  1. Preheat smoker to 225%
  2. Sprinkle the rib rack with Cuso’s Hot Honey BBQ Rub
  3. Let them smoke for 2 hours
  4. Remove and slice up using a Chef’s Knife
  5. Set up a dredging station: one bowl with eggs and buttermilk and the other with flour and hot honey rub.
  6. Coat each rib with flour, then milk, then flour again
  7. Ease into the deep fryer (set to 350F)
  8. Remove when golden brown and drain on a wire cooling rack
  9. Keep the ribs warm on the grill or in an oven
  10. Baste each rib using a pastry sauce with the hot sauce of your choice.
  11. Serve with chive garnish

PitMaster’s Memo

What is Tennessee barbecue? In the eastern part of the state, you find vinegar-based sauces being used regularly. Nonetheless, it is Memphis that defines barbecue in TN. There are both dry and wet ribs. Dry ribs are like those made in this recipe, covered in a rub and smoked to perfection. There’s no question that love for pork evidences itself in every part of Tenessee, including Nashville. The smoking wood of choice? Hickory


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