Prep 30 mins
Cook 1 hr 30 mins
This recipe uses a 'smoker' method of cooking. The bacon adds great flavor and keeps the loin meat from getting dry. I've given some suggestions for barbecue sauces, too. With adaptations from Slow Fire: The Beginner's Guide to Lip-Smacking Barbecue, Lampe Ray.
- 4 boneless pork chops, 1-inch thick
- 12 slices bacon (thinnest slice you can find)
- barbecue sauce, for dipping (see Honey Chipotle Barbecue Sauce Raspberry Chipotle Sauce Asian Barbecue Sauce Chili's Honey Chipotle Sauce)
- 1⁄2 cup turbinado sugar, coarse grain
- 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
- For the 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.
- For the Wings: 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.
- Season the bacon-wrapped wings liberally with the rub.
- Prepare your smoker to cook indirectly at 235 degrees Place the wings directly on the cooking grid and cook for about 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. Note: Using cooking chips enhances the flavor.
- Serve hot with barbecue sauce for dipping.