Bacon-Wrapped Pig Wings
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Kosher Salt3 tbsps
Chili Powder3 tbsps
Paprika1 tsp
Garlic Powder1 tsp
Onion Powder1 tsp
Black Pepper1 tsp
Lemon Pepper1 tsp
Ground Coffee1 tsp
Cayenne PepperDirections:
1
Cut each pork chop into three strips
2
To wrap the "wings," start by overlapping the bacon on one end of a pork strip, then wrapping it up and around in a candy-cane fashion
3
Secure the bacon at the top with a toothpick
4
If you need to use a toothpick at both ends, go ahead
5
Season the bacon-wrapped wings liberally with the rub
6
Prepare your cooker to cook indirectly at 235 degrees F using medium pecan wood for smoke flavor
7
Place the wings directly on the cooking grid and cook for 90 minutes, or until the bacon is cooked
8
You may want to finish these on a hot grill or under the broiler to crisp the bacon
9
Serve hot with barbecue sauce for dipping
10
Barbecue Rub # 67: After a lot of years of making barbecue rubs, I've used up all the good names, so sometimes I just use numbers now
11
Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago
12
This one is a great all-around rub for the new barbecue cook because it's good on just about everything
13
Combine all the ingredients in a medium bowl and mix well
14
The rub may be stored in an airtight container in a cool place for up to 6 months