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.
Bacon (1 slab)
from packaging and cut into 1 1/2-inch strips lengthwise. Cut each strip into 1 1/2-inch cubes.
Brown Sugar (1/2 cup)
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.
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.
Flip each burnt end piece over and continue to cook for 1 additional hour.
Killer Hogs BBQ Sauce (18 fl oz)
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.
Place the pan back on the smoker and glaze for 20-30 minutes.
Remove the pan from the smoker and allow to cool slightly before serving.