Bacon-Wrapped Pig Wings

Name: Bacon-Wrapped Pig Wings
Yield: Makes 12 servings
Ingredients: Four 1-inch-thick boneless pork chops; 12 slices bacon (do not use thick sliced); Barbecue Rub #67, recipe follows; Barbecue sauce, for dipping; 1/2 cup Sugar in the Raw; 1/2 cup kosher salt; 3 tablespoons chili powder; 3 tablespoons paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon black pepper; 1/2 teaspoon lemon pepper; 1/2 teaspoon ground coffee; 1/4 teaspoon cayenne pepper

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Who says pigs can't fly? Take a few boneless pork chops, add some bacon and a little creativity, and Pig Wings are on the menu! The bacon adds great flavor and keeps the loin meat from getting dry. These look great and are a little unusual, so they make a fabulous smoked appetizer with barbecue sauce for dipping. The kids will love them.

Yield: Makes 12 servings

Yield: Makes 12 servings

Ingredients

Four 1-inch-thick boneless pork chops

12 slices bacon (do not use thick sliced)

Barbecue Rub #67, recipe follows

Barbecue sauce, for dipping

Barbecue Rub # 67:

1/2 cup Sugar in the Raw

1/2 cup kosher salt

3 tablespoons chili powder

3 tablespoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon lemon pepper

1/2 teaspoon ground coffee

1/4 teaspoon cayenne pepper

Directions

Cut each pork chop into three strips. 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. Secure the bacon at the top with a toothpick. If you need to use a toothpick at both ends, go ahead. Season the bacon-wrapped wings liberally with the rub. Prepare your cooker to cook indirectly at 235 degrees F using medium pecan wood for smoke flavor. Place the wings directly on the cooking grid and cook for 90 minutes, or until the bacon is cooked. You may want to finish these on a hot grill or under the broiler to crisp the bacon. Serve hot with barbecue sauce for dipping.

Barbecue Rub # 67:

Yield: about 1 1/2 cups

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. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it's good on just about everything. Combine all the ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months.