RBJ - Poppers

These smoked bacon-wrapped jalapeño poppers are the perfect appetizer for any barbecue. The smoky heat from the jalapeños, creamy filling, crispy bacon, and Ranch & Rifle’s RBJ (Ranch, Bacon, Jalapeño) Rub create an irresistible combination. Cooking them on a charcoal grill adds a smoky depth that elevates this classic snack.

Ingredients

• Jalapeños: 6 large, halved lengthwise, seeds and membranes removed

• Cream Cheese: 8 ounces, softened

• Shredded Cheddar Cheese: ½ cup

• Green Onions: 2, finely chopped

• Bacon: 12 slices, thinly cut

• Ranch & Rifle’s RBJ Rub: 2-3 tsp (or to taste)

• Toothpicks: soaked in water for 10 minutes (to prevent burning)

Instructions

1. Prepare the Charcoal Grill

   • Light the charcoal and set up the grill for indirect heat, with the coals on one side of the grill. Aim for a grill temperature of 275-300°F for slow cooking and smoking.

   • Add a handful of wood chips, like hickory or mesquite, for additional smoke flavor.

2. Prepare the Filling

   • In a mixing bowl, combine the cream cheese, shredded cheddar cheese, and chopped green onions. Mix until well combined.

3. Stuff the Jalapeños

   • Spoon the cream cheese mixture into the halved jalapeños, filling each one generously but without overloading.

4. Wrap with Bacon

   • Wrap each stuffed jalapeño half with a slice of bacon, starting at one end and spiraling around until fully covered. Secure the bacon with a toothpick if necessary.

   • Sprinkle Ranch & Rifle’s RBJ Rub evenly over the bacon-wrapped jalapeños.

5. Smoke the Poppers

   • Place the poppers on the cooler, indirect heat side of the grill. Close the lid and cook for 25-30 minutes, or until the bacon is crisp and the jalapeños are tender.

   • Check occasionally and rotate the poppers as needed for even cooking. Avoid placing them directly over the coals to prevent flare-ups.

6. Finish and Serve

   • Remove the poppers from the grill and let them cool slightly.

   • Serve warm as a smoky, spicy, and creamy appetizer.

Tips

• Adjust Spice: For less heat, use mini sweet peppers instead of jalapeños, or leave some of the seeds in for an extra kick.

• Crispier Bacon: Increase the grill temperature to 350°F for the last 5 minutes to crisp up the bacon if needed.

• Make Ahead: Prepare the poppers in advance and refrigerate until ready to grill.

These smoked bacon-wrapped jalapeño poppers with RBJ Rub deliver the perfect balance of smoky, creamy, spicy, and savory in every bite. Enjoy!