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Wearing gloves, split the jalapeños in half with a sharp knife and then scrape out the membrane and seeds with a spoon.
Mix the cream cheese and 2 teaspoons of BBQ rub together.
Partially fill each jalapeño half with the cream cheese mixture.
Place a small rectangle of cheddar on each jalapeño half.
Wrap each half with a piece of streaky bacon.
Lightly sprinkle each bacon wrapped jalapeño popper with the remaining BBQ rub.
Set up your BBQ to cook at a high indirect heat of around 465°F adding a chunk of cherry wood for smoke and allow the grill to warm up for 10 minutes.
Once the grill is warm, place the jalapeño poppers around the outer edge of the BBQ grill.
Cook the jalapeño poppers for 30 minutes, turning the lid a third of the way every 10 minutes to ensure an even cook.
After 30 minutes the bacon should have rendered, the cheese should be creamy and the jalapeños will be soft.
Remove from the heat and allow to cool before eating.