LIP SMACKIN' PIG WINGS

Lip Smackin' Pig Wings image

Provided by Pat Duran

Time 1h45m

Number Of Ingredients 11

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4 1-inch thick boneless pork chops
12 slice bacon-not thick sliced
bbq sauce for dipping (i like kraft of other)
BARBECUE RUB:
1/2 c raw sugar
1/2 c kosher salt
3 Tbsp chili powder( i used very little)
3 Tbsp paprika
1 tsp each garlic powder and onion powder
1/2 tsp each of onion powder, pepper. ground coffee, and lemon pepper
1/4 tsp cayenne pepper ( i did not use)

Steps:

1. 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 spiral fashion. Secure the bacon at the top and bottom ad needed.Season the bacon-wrapped wings liberally with the rub.
2. Prepare your outdoor cooker to cook indirectly at 235^., using medium pecan wood for smoke flavor. Place the wings directly on the cooking fried 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. ---- May bake in oven at 325^ until done and crisp bacon under broiler if necessary.
3. Barbecue Rub: 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. --- Because I do not care for to spicy food. I used Sweet chili sauce and dipped each in this and brushed each pig wing several time during baking in the oven .