These smoky, creamy jalapeno poppers are the perfect balance of heat and flavor, with a zesty cream cheese filling, crispy bacon, and a touch of Melinda's Jalapeno Ranch for a fiery kick. Wrapped in smoky goodness and seasoned with Lane’s Spellbound Rub, they’re sure to be the standout appetizer at your next gathering!
Featuring Lane’s Spellbound Rub and Melinda’s Jalapeno Ranch from our "Flame & Flavor" BBQ box - available while supplies last!
These smoky, creamy jalapeno poppers are the perfect balance of heat and flavor, with a zesty cream cheese filling, crispy bacon, and a touch of Melinda's Jalapeno Ranch for a fiery kick. Wrapped in smoky goodness and seasoned with Lane’s Spellbound Rub, they’re sure to be the standout appetizer at your next gathering!
Preheat your grill or smoker to 300 °F, using indirect heat.
Prepare the jalapenos: Using a pair of gloves, slice jalapenos in half vertically to make pockets for the filling. Scoop out the seeds and veins.
Prepare the filling: In a mixing bowl, add 2 blocks of softened cream cheese, 1/4 cup of Melinda’s Jalapeno Ranch and 2 Tbsp dill.
Fill each jalapeno half with the filling, then wrap diagonally with a whole piece of bacon, tucking in the tails. Season with Lane’s Spellbound Rub.
Place the poppers on your smoker over indirect heat. Smoke for 45 minutes or until bacon is fully cooked and a little crispy.
Remove jalapeno poppers from your grill, let cool, and garnish with a drizzle of Melinda’s Jalapeno Ranch (and some extra for dipping!).
Recipe Note
Pro Tip: Be sure to use thinly-sliced bacon for this recipe. If it’s too thick, your bacon won’t get crispy enough in the allotted cook time. Plus, it’s easier to wrap your poppers when using thin sliced bacon. Can’t get the bacon to stay on? Use a toothpick or two to keep it in place (just be sure to remove the toothpicks before you serve!).
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