BBQ Spiced Pig's Ears

PIGS EARS:--
6 pigs ears, washed
1 onion, peeled
2 sticks celery
2 carrots
2 bay leaves
1 sprig thyme
10 peppercorns
Rice bran oil, for deep frying
Flour, for dusting
SIDS SALT & PEPPER to taste
SPICE MIX:--
2 tbsp SIDS SMOKEY BBQ RUB
2 tsp onion powder
2 tsp garlic powder
2 tbsp brown sugar

DAY 1: Give the ears a good scrub in cold water. Put them in a saucepan and cover with cold water. Bring to the boil then pour off water and transfer ears to a clean saucepan. Add cold water, herbs and peppercorns. Slowly bring to the boil, skimming constantly. Lower the heat to a simmer and cook for 3 hours.
Allow to cool in the cooking liquid then lift out the ears and place on a baking tray lined with baking paper. Place another sheet of paper on top and another tray on top of that.
Place in the fridge and put anything heavy on top - tinned goods etc. Leave overnight to flatten.
DAY 2: Heat oil to 180°C in the deep fryer.
While ears are cold, slice as thin as you can, aiming for 1-2 mm thick, then dust with flour. Shake off excess then place in the fryer for 3-4 minutes until crisp.
Be careful of spitting fat. Have a splatter screen ready once the ears go in.
Watch oil temperature and adjust as necessary.
Remove from the fryer, place on a plate lined with kitchen paper then transfer to a mixing bowl.
Mix SIDS SMOKEY BBQ RUB and all the spice ingredients together with a sprinkle of SIDS SALT & PEPPER to taste. Add 2 teaspoons of spice mix to the ears, shake them around until well coated.