- 3-4 sweet onions, large
- 2 lbs. bacon, thin sliced
- Barbecue sauce *
- Dry rub *
- Dipping sauce *
- Wood chips or pellets
- Cut about ¼ inch from the root end and the stem end. It will be flat on both sides.
- Peel the skin from the outside of the onions.
- Cut the onion into ½ inch pieces. You should get 3-4 slices from each onion.
- By using rings that are 2 layers thick, it’s a lot more robust and hold together better.
- Brush the top and sides of each one with the barbecue sauce.
- Sprinkle rub on the top and sides of each ring.
- Flip the rings over and repeat the sauce and rub on the other side to complete this step.
- Hold the sauced and rubbed onion ring in one hand and manipulate a piece of bacon around the edges of the ring.
- When you finish with one slice of bacon, begin another one, going in the same direction.
- Each onion ring, depending on the size will take from 2-3 pieces of bacon.
- Apply a generous amount of rub to the top and sides.
- Set up your smoker for cooking at about 240°F.
- Place the racks of onion rings on the smoker grate and let them cook for 1 ½ to 2 hours or until the bacon gets to the right color and is somewhat crisp.
- Serve with dipping sauce.
*Just about any combination of BBQ sauce, dry rub and dipping sauce will do. I used a Bourbon BBQ sauce, a dry rub I use for pork and a dipping sauce made with wing sauce and mayo