RECIPE
5 INGREDIENTS8 STEPS2HR 30MIN

Bacon Burnt Ends

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How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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It's hard to eat just one...they are rich, sticky, sweet and decadent. One thing is for sure, these Bacon Burnt Ends make for one sinful appetizer that you have to try!

2HR 30MIN

Total Cooking Time

5

Ingredients
How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
1 slab
(4 lb)
uncut
2 Tbsp
Killer Hogs BBQ Rub
1/2 cup
Brown Sugar
18 fl oz
Killer Hogs BBQ Sauce
2/3 cup
Kosmo’s Cherry Apple Habanero Rib Glaze
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Directions

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Step 1
Prepare smoker or grill for indirect cooking at 250 degrees F (121 degrees C). Add 2 chunks of cherry wood to hot coals for smoke flavor.
Step 2
Remove Bacon (1 slab) from packaging and cut into 1 1/2-inch strips lengthwise. Cut each strip into 1 1/2-inch cubes.
Step 3
Combine the Brown Sugar (1/2 cup) and Killer Hogs BBQ Rub (2 Tbsp) in a small bowl. Place the cubes of bacon in a large bowl and season with the sugar mixture. Toss to coat evenly.
Step 4
Lightly coat raised cooling rack with canola cooking spray and place bacon burnt end pieces on the rack. Use multiple racks if necessary. Place the racks on the smoker and cook for 1 hour.
Step 5
Flip each burnt end piece over and continue to cook for 1 additional hour.
Step 6
Combine Killer Hogs BBQ Sauce (18 fl oz) and Kosmo’s Cherry Apple Habanero Rib Glaze (2/3 cup) Remove the bacon burnt ends from the smoker and place each piece in a half size aluminum pan. Drizzle the sauce over the top and gently toss to coat evenly.
Step 7
Place the pan back on the smoker and glaze for 20-30 minutes.
Step 8
Remove the pan from the smoker and allow to cool slightly before serving.

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