CANDIED BACON

Makes about 6 servings

SWEET AND SMOKY BBQ RUB

½ cup (115 g) light brown sugar

2 tbsp (12 g) sea salt

1 tbsp (7 g) smoked paprika

1 tbsp (7 g) granulated garlic

1 tbsp (8 g) onion powder

2 tsp (4 g) freshly ground black pepper

2 tsp (6 g) dry mustard

½ tsp ancho chili powder

½ tsp cayenne pepper

Nonstick spray

1 cup (225 g) light brown sugar

1 lb (455 g) thick-cut bacon (see Note)

Prepare the rub: In a small bowl, combine all the rub ingredients. Mix well, then set aside. Any leftover rub may be stored in an airtight container for up to 6 months.

Set up the EGG to cook at 325°F (170°C), indirect with a drip pan. Fill your firebox with natural lump charcoal. With the top and bottom vents wide open, light the fire and close the lid. After about 10 minutes, close the bottom draft screen. As the dome temperature approaches your target temperature of 325°F (170°C), about 5 minutes, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 25 percent open. Make minor adjustments as necessary.

Spray a wire rack with nonstick spray. Place the brown sugar in a 1-gallon (3.8-L) ziplock bag. Toss the bacon slices, one at a time, in the bag to coat and place on the prepared wire rack. Dust each slice with the BBQ rub on both sides.

Place the rack of bacon in the EGG and cook for 15 minutes. Carefully flip each slice of bacon over and close the lid. Cook for another 15 minutes and check the bacon for doneness. You want it to be as well done as you can get it without burning it.

Cook for 5 to 10 minutes more, or to your preferred doneness. Remove the rack from the cooker and immediately transfer the bacon slices to a rack-topped sheet pan to cool. Make sure the bacon slices do not touch while cooling, as they could stick together. Allow the bacon slices to cool for 5 minutes before serving.

Store leftover candied bacon wrapped in parchment paper or foil in the refrigerator for up to 3 days.