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Eric Devlin's

Eric Devlin's "pig candy" is bacon coated in a sugary dry rub, then grilled or smoked. (May 12, 2012) Credit: Johnny Simon

This recipe comes from avid competition barbecuer Eric Devlin, the editor of online barbecue magazine Smoke Signals.

Check out his 10 tips for backyard barbecuers.


1/2 cup turbinado sugar (most common brand name is Sugar in the Raw)

1/2 cup pork rub (see below)

1 pound thick-cut bacon

Preheat grill for medium, indirect heat (300 to 325 degrees) and place a disposable aluminum pan under the grill's grate to catch rendered bacon fat. Spread sugar and rub on separate plates. Dredge bacon slices first in sugar, then in rub. Lay slices on grill, over pan and perpendicular to grates, and cook for about an hour, until bacon is crisp but not burned.

Makes 8 to 12 servings.


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