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Ultimate Smoky BBQ Rib Dirty Fries

Lee - Smoke & Sear 0 Comments
Servings: 4 Total Time: 2 hrs 50 mins Difficulty: Intermediate
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Rib-Topped Dirty Fries: BBQ Bliss Meets Comfort Food

Get ready to dive into the ultimate indulgence with these Cheeky Rib-Topped Dirty Fries! Imagine fall-off-the-bone ribs with a smoky, caramelized glaze piled high on crispy golden fries, dripping in gooey cheese, and topped with all the best fixings. It’s a cross between a backyard BBQ and the ultimate comfort food binge. Whether you’re showing off at a weekend BBQ or simply spoiling yourself, this dish is your new go-to. Don’t forget the napkins—it’s gonna get messy (in the best way).

Ultimate Smoky BBQ Rib Dirty Fries

Pork
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Prep Time 30 mins Cook Time 2 hrs Rest Time 20 mins Total Time 2 hrs 50 mins
Difficulty: Intermediate Cooking Temp: 120  C Servings: 4 Estimated Cost: £ 12 Calories: Approximately 850 per serving Best Season: Summer
Author: Lee - Smoke & Sear Cooking Method: , Cuisine: Courses: Recipe Keys: Party Pleaser Party Pleaser Smoke & Sear Fav. Smoke & Sear Fav.

Ingredients

For the Ribs:

For the Dirty Fries:

Instructions

  1. Prepping the Ribs

    • Start by removing the membrane from the back of the ribs.
    • Mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, black pepper, and salt in a bowl.
    • Rub this spice mix generously over the ribs, covering all sides.

  2. Smoking the Ribs

    • Preheat the Ninja Woodfire Outdoor Oven to 120°C in Smoke mode.
    • Place the ribs inside and smoke for 1.5 hours using cherry wood pellets.

  3. Wrapping and Cooking the Ribs

    • Remove the ribs and increase the temperature to 200°C.
    • Lay the ribs on aluminium foil, add a knob of butter and a generous brushing of BBQ sauce, and wrap tightly.
    • Cook for an additional 30 minutes or until the ribs reach an internal temperature of 88-93°C (190-200°F).

  4. Cooking the Fries

    Prepare your fries according to the package instructions, aiming for crispy golden perfection.

  5. Shredding the Ribs

    • Once the ribs are cooked, let them rest for 15 minutes.
    • Shred the meat off the bones, discarding the bones.

  6. Assembling the Dirty Fries

    • Pile the fries onto a baking dish.
    • Top with shredded rib meat, followed by cheddar and mozzarella cheese.
    • Drizzle with additional BBQ sauce for extra flavour.

  7. Baking the Loaded Fries

    Place the loaded fries in the Ninja Woodfire and bake until the cheese is melted and bubbling (about 10 minutes).

  8. Final Touches

    • Once out of the Woodfire, add dollops of sour cream.
    • Sprinkle with chopped green onions, jalapeño slices (if using), and crispy fried onions for the perfect crunch.

  9. Serving

    • Serve immediately and enjoy while it’s hot. Sharing is optional!

Equipment

Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!

Note

Customizing Heat: Skip the cayenne and jalapeños if you’re not a fan of heat, or double up for a spicy kick.

BBQ Sauce: Experiment with different BBQ sauces—sweet, spicy, or tangy—to switch up the flavour profile.

Make Ahead Tip: Smoke the ribs the day before and finish them in the oven when you’re ready to serve for less stress.

Keywords: BBQ ribs, dirty fries, loaded fries, smoky BBQ, comfort food, cheesy fries, party food, Ninja Woodfire recipes
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Lee Bishop - Smoke & Sear

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🔥 Korean BBQ Sirloin Steak Lettuce Wraps 🔥

Sticky, spicy, seared sirloin straight off the BBQ, topped with spring onion salsa and loaded into crisp gem lettuce cups. Bit of rice, squeeze of lime, job’s a good’un.

Kept it simple tonight and fired up the @weberuk Go-Anywhere - picked it up on holiday a couple years back and it’s still going strong. Just cooking for me tonight, so no need to light up the big boys.

And to nail that perfect medium rare? Let the @meatermade take the stress out of it - never misses.

Full recipe’s up on the website now - go give it a bash and tag me if you do 🔥

63 7
Open
🔥 Korean BBQ Sirloin Steak Lettuce Wraps 🔥 Sticky, spicy, seared sirloin straight off the BBQ, topped with spring onion salsa and loaded into crisp gem lettuce cups. Bit of rice, squeeze of lime, job’s a good’un. Kept it simple tonight and fired up the @weberuk Go-Anywhere - picked it up on holiday a couple years back and it’s still going strong. Just cooking for me tonight, so no need to light up the big boys. And to nail that perfect medium rare? Let the @meatermade take the stress out of it - never misses. Full recipe’s up on the website now - go give it a bash and tag me if you do 🔥

5 Years of Smoke, Sear & (a bit of) Madness 🔥

Can you believe it’s been 5 bloody years since I chucked away the £5 disposable BBQ and started this mad little journey?

Since then, life’s changed in more ways than I can count – personally, privately, professionally – but one thing that’s stayed constant through it all?

. . . Standing behind that BBQ, burning meat and turning mistakes into magic.

Honestly . . . if it wasn’t for this BBQ community – a few proper legends especially – I don’t know how I’d have got through some of the darker days last year. But here we are.

🔥 The socials? I see you.

20.5k on Insta, 9.6k on Facebook, 7.5k on TikTok, the WhatsApp community buzzing, and that little Ninja Woodfire UK group? Now 25.3k strong. Mental.

But let’s be honest . . . as much as I love the likes and the banter – the thing I’m proper proud of?

💻 My little corner of the internet – smokeandsear.world

– Over 113,000 unique users this year
– Over 209,000 page views
– And just under 100 completely free recipes uploaded YTD.

All hand-crafted by yours truly, probably while wearing Crocs and talking to myself about rub ratios.

I started that site during lockdown just to share what I was learning. Now it’s a full-blown BBQ resource hub helping thousands every month. Mad.

So yeah . . . big love to everyone who’s followed, supported, messaged, shared, or even just lurked silently in the background. You`re part of this.

Can’t wait to see what other crazy arse ways I come up with to help push the UK BBQ scene forward 🔥

Stay smoky. Stay saucy. And keep cooking outside

78 26
Open
5 Years of Smoke, Sear & (a bit of) Madness 🔥 Can you believe it’s been 5 bloody years since I chucked away the £5 disposable BBQ and started this mad little journey? Since then, life’s changed in more ways than I can count – personally, privately, professionally – but one thing that’s stayed constant through it all? . . . Standing behind that BBQ, burning meat and turning mistakes into magic. Honestly . . . if it wasn’t for this BBQ community – a few proper legends especially – I don’t know how I’d have got through some of the darker days last year. But here we are. 🔥 The socials? I see you. 20.5k on Insta, 9.6k on Facebook, 7.5k on TikTok, the WhatsApp community buzzing, and that little Ninja Woodfire UK group? Now 25.3k strong. Mental. But let’s be honest . . . as much as I love the likes and the banter – the thing I’m proper proud of? 💻 My little corner of the internet – smokeandsear.world – Over 113,000 unique users this year – Over 209,000 page views – And just under 100 completely free recipes uploaded YTD. All hand-crafted by yours truly, probably while wearing Crocs and talking to myself about rub ratios. I started that site during lockdown just to share what I was learning. Now it’s a full-blown BBQ resource hub helping thousands every month. Mad. So yeah . . . big love to everyone who’s followed, supported, messaged, shared, or even just lurked silently in the background. You're part of this. Can’t wait to see what other crazy arse ways I come up with to help push the UK BBQ scene forward 🔥 Stay smoky. Stay saucy. And keep cooking outside

🔥 Korean Gochujang Baby Back Ribs – Ninja Woodfire style 🔥

Sweet, smoky, spicy and sticky – these ribs are straight-up flavour bombs. Five-hour marinade, slow smoke in the Ninja Woodfire, wrapped in buttery honey foil, and glazed to perfection. That bark? Glorious. That bite? Fall-off-the-bone filth.

Big thanks to @villagebutchers for the banging baby backs – proper quality.

Served ‘em up with sticky rice, kimchi and a sprinkle of black sesame. Keep it simple. Let the ribs do the talking.

👉 Full recipe’s on the website, as always – link in bio or hit up www.smokeandsear.world

83 17
Open
🔥 Korean Gochujang Baby Back Ribs – Ninja Woodfire style 🔥 Sweet, smoky, spicy and sticky – these ribs are straight-up flavour bombs. Five-hour marinade, slow smoke in the Ninja Woodfire, wrapped in buttery honey foil, and glazed to perfection. That bark? Glorious. That bite? Fall-off-the-bone filth. Big thanks to @villagebutchers for the banging baby backs – proper quality. Served ‘em up with sticky rice, kimchi and a sprinkle of black sesame. Keep it simple. Let the ribs do the talking. 👉 Full recipe’s on the website, as always – link in bio or hit up www.smokeandsear.world

🔥 SMOKED BEEF CHEEKS – CONFIT STYLE 🔥

Low ‘n slow smoke. Bathed in beef dripping. Pulled like butter.

Forget brisket – this is beef cheeks done my way on the Kamado Joe. Smoked for bark, confit in tallow ‘til melt-in-the-mouth.

Sliced? Shredded? Squashed in your hand caveman-style? Doesn’t matter – it’s all ridiculous.

What I served it with:

🌽 Corn ribs with lime & spice
🧅 Pickled red onions for that zing
🧀 Mac & cheese because . . . obviously
🍞 Mini brioche rolls for cheeky little beef sliders

It’s messy, it’s juicy, it’s a full-blown backyard feast.

👇 Shout-outs to the legends behind the gear & grub:

🥩 Beef cheeks from @villagebutchers
🔥 Smoked on the @kamadojoeuk I got from @bbqs2u
🌡 Temps locked in with the @thermapen – can’t believe I waited 4 years to buy one
🍞 Mini brioche rolls from @stpierreuk – perfect for a kids sharing platter

As usual, full step-by-step recipe over on the website.

#SmokeAndSear #BeefCheeks #KamadoJoe #BBQGoals #TallowConfit #LowAndSlow #BBQFeast #CornRibs #SmokedMeatMadness #WeekendBBQ #BritishBBQ #MacAndCheeseVibes #Thermapen #StPierreBrioche #KamadoLife #MeatSweatsApproved

146 23
Open
🔥 SMOKED BEEF CHEEKS – CONFIT STYLE 🔥 Low ‘n slow smoke. Bathed in beef dripping. Pulled like butter. Forget brisket – this is beef cheeks done my way on the Kamado Joe. Smoked for bark, confit in tallow ‘til melt-in-the-mouth. Sliced? Shredded? Squashed in your hand caveman-style? Doesn’t matter – it’s all ridiculous. What I served it with: 🌽 Corn ribs with lime & spice 🧅 Pickled red onions for that zing 🧀 Mac & cheese because . . . obviously 🍞 Mini brioche rolls for cheeky little beef sliders It’s messy, it’s juicy, it’s a full-blown backyard feast. 👇 Shout-outs to the legends behind the gear & grub: 🥩 Beef cheeks from @villagebutchers 🔥 Smoked on the @kamadojoeuk I got from @bbqs2u 🌡 Temps locked in with the @thermapen – can’t believe I waited 4 years to buy one 🍞 Mini brioche rolls from @stpierreuk – perfect for a kids sharing platter As usual, full step-by-step recipe over on the website. #SmokeAndSear #BeefCheeks #KamadoJoe #BBQGoals #TallowConfit #LowAndSlow #BBQFeast #CornRibs #SmokedMeatMadness #WeekendBBQ #BritishBBQ #MacAndCheeseVibes #Thermapen #StPierreBrioche #KamadoLife #MeatSweatsApproved

🔥 Caribbean platter all cooked in the Bradley Raven electric smoker 🔥

Smoked jerk pork belly burnt ends, chicken thighs, sweet potato wedges, pineapple fingers, corn ribs finished with a hit of @lincolnshiredrizzleco lemon dressing (local and lush), plus a sticky scotch bonnet onion jam for good measure.

Everything cooked low ‘n’ slow in the Raven – step-by-step recipe is up on the website now if you fancy giving it a bash.

@bradleysmoker_europe kindly gifted me the smoker to make a bit of content with – safe to say it’s earning its keep already.

108 16
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🔥 Caribbean platter all cooked in the Bradley Raven electric smoker 🔥 Smoked jerk pork belly burnt ends, chicken thighs, sweet potato wedges, pineapple fingers, corn ribs finished with a hit of @lincolnshiredrizzleco lemon dressing (local and lush), plus a sticky scotch bonnet onion jam for good measure. Everything cooked low ‘n’ slow in the Raven – step-by-step recipe is up on the website now if you fancy giving it a bash. @bradleysmoker_europe kindly gifted me the smoker to make a bit of content with – safe to say it’s earning its keep already.