Bacon-Wrapped Onion Rings
Steal the show with sweet, smoky, savory bacon-wrapped onion rings — the ultimate appetizer recipe perfected for your next post-hunt smoker session.
Bacon-Wrapped Onion Rings
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
15
20 minutes
90 minutes
285
American
Appetizer
I’ve smoked hundreds of different appetizers over the years, and I keep coming back to these bacon-wrapped onion rings.
They’re the perfect blend of sweet, smoky, and savory — plus, they’re just plain fun to make. When my hunting buddies gather around the smoker after a long day in the field, these bacon-wrapped onions always steal the show.
I’ve tested every possible combination of onions, bacon, and seasonings to create this bacon-wrapped onion recipe that hits all the right notes.
Ingredients
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- 4–6 sweet onions (Vidalia work best)
- 1 package of regular-cut bacon
- 2 Tbsp. of Sriracha sauce
- Your favorite sweet BBQ rub (I use Meat Church’s Honey Hog BBQ rub)
- 1 cup of your favorite BBQ sauce
- High-quality chef’s knife or santoku knife for precise cuts
- Pastry brush for sauce application
Directions
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Fire up your smoker to 250°F. Hickory wood gives these rings the best flavor profile, but oak or pecan work well, too.
Using a sharp, clean knife (I prefer a santoku for its precision), slice your onions into 1/2-inch-thick rings. Clean cuts make a big difference in how the bacon wraps. Remove the inner rings, keeping just the two outer rings from each slice.
Brush each onion ring with Sriracha sauce. Make sure to get both sides for balanced heat!
Start wrapping bacon around each ring. You’ll need two or three strips per ring depending on size. Overlap the bacon slightly as you wrap to prevent gaps during cooking.
Season the wrapped rings with your sweet BBQ rub. A light coating works best — the bacon brings plenty of salt already.
Place the rings on your smoker, spacing them about an inch apart.
Smoke for 90 minutes, or until the bacon crisps up nicely.
During the final 10 minutes, brush the rings with BBQ sauce.
Let them rest for 10–15 minutes before serving.
