Lip Smackin' Pig Wings

Name: Lip Smackin' Pig Wings
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Makes 12 servings of 3 each
Cuisine: Southern
Ingredients: 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)

By Pat Duran
@kitchenChatter

These are the best tasting pork wraps ever. Give them a try!
I can say these are truly "lip smackin'". Although I did not use the hot spices on the ones for me -everyone else enjoyed the fire! LOL
This recipe will work for other meats too even hot dogs, sausage, chicken and beef roast slices. So go ahead and make another another batch with beef roast or other meaty morsels.
*Remember each meat cooks at different length of time, but same temperature.
Recipe idea from: "Dr.BBQ" Lampe.

Rating:

★★★★★ 3 votes5

Comments:

14 Comments

Serves:

Makes 12 servings of 3 each

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

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)
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How to Make Lip Smackin' Pig Wings

Step-by-Step

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.
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.
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May bake in oven at 325^ until done and crisp bacon under broiler if necessary.
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.
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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 .