Smoke Chops Armadillo Eggs
Smoke Chops Armadillo Eggs are a bold, spicy appetizer perfect for BBQs. Jalapeños are stuffed with a mix of cream cheese, cheddar, and BBQ rub, then wrapped in pork sausage and bacon. Smoked at 250 degrees until cooked through, they’re brushed with BBQ sauce and finished at 400 degrees for crispy bacon. After a short rest, these cheesy, spicy bites are ready to impress.
Ingredients
Units
Scale
- 1 pound pork sausage
- 12 slices bacon
- 6 jalapenos
- 4 ounces cream cheese
- 4 ounces cheddar cheese
- 4 Tablespoons BBQ rub
- 1 cup BBQ Sauce
Instructions
- Preheat smoker to 250 degrees.
- Combine cream cheese, 2 tablespoons of rub, and cheddar cheese in a small bowl and spoon equal amounts into the cored and seeded jalapenos.
- Wrap the stuffed jalapenos with sausage evenly into an egg shape.
- Sprinkle remaining rub on the eggs.
- Wrap each egg with 2 pieces of bacon.
- Smoke until the internal temperature reaches 165 degrees (about 2 hours).
- Brush on BBQ sauce, increase the heat to 400 degrees until bacon is crispy.
- Rest for 5 minutes before serving.
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