Steak Poppers

CUT the bell peppers into strips large enough to hold a slice of steak.

CUT the steak into slices and place onto the strips of bell pepper.

SEASON each piece with R-Steak Rub.

WRAP each piece tightly with bacon and then pin with a toothpick to hold it all together

SEASON the wrapped poppers with the Cherry Habanero Rub on all sides.

HEAT your smoker to 275°F

PLACE the poppers on the second shelf.

COOK for about 45 minutes allowing the smoke to infuse the poppers until steak probes at 145°F.

SEAR the poppers over direct flame to crisp up the bacon then enjoy.

PRO TIP: Prep the night before and let all flavor from the rubs take hold!