Smoked Rubbed Bacon

Ingredients

• Thick slices of bacon (as many as you like)

• Chef Exquidish’s signature rub

Equipment

• Smoker

• Wire rack (safe for the smoker)

This recipe brings out smoky, savory notes and turns bacon into the star of the show for any occasion

Instructions

1. Prep Your Bacon: Lay out the thick bacon slices on a wire rack that fits your smoker.

2. Add the Rub: Generously sprinkle or massage your chosen rub over every slice, coating well on both sides.

3. Preheat the Smoker: Set your smoker to 265°F.

4. Get Smoking: Place the rack with bacon inside the smoker and smoke for 20 minutes.

5. Flip and Finish: Flip all bacon slices over. Increase the smoker temperature to 325°F. Continue smoking for another 10 minutes.

6. Serve and Enjoy: Remove bacon from the smoker when it reaches your preferred doneness. Serve hot as the perfect upgrade for burgers, club sandwiches, soups, or any meal that needs extra smoky, crunchy magic.

Tips

• Using a drip pan under the rack helps avoid excess grease mess.

• Smoking time may vary based on bacon thickness or smoker type—adjust as needed for crispiness.

• Let the bacon cool slightly before serving for the ultimate texture and flavor