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Today, I give you deep fried baby backs.

Saw a similar cook on Paradise Food. 

Boned out a rack of baby backs and smoked naked around 200 for about two hours because I didn’t want to lose the smoke flavor.  

 Then whilst they were still glistening in their own glorious juices, I dredged them in flour seasoned with cold smoked Memphis dust courtesy of @lkapigian

Then double deep fried at 300 and 350 till they looked good.  

Served with house made loaded potato chips with modernist cuisine cheese sauce, bacon bits, scallions and bleu cheese crumbles.  

Family enjoyed.  Asked for a repeat. 

Bite was was similar to a 5 hr naked smoke.  Except the outside was nice and crispy. 

Will do again

thanks for lookin’. 
Jason NW GA- home of carpet and Mexican restaurants
LBGE, MM, BS (Blackstone and the other kind)
One sorry Labrador

My chili did not suck. My wings either. 


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