I had 6 sweet yellow onions but only used 4 onions to get 12 large rings with 2 layers each.
Cut about ¼ inch from the root end and the stem end. It will be flat on both sides.
Peel the skin from the outside of the onions.
Cut the onion into ½ inch pieces. You should get 3-4 slices from each onion.
Remove the inner layers to leave the 2 largest outside layers.. we'll call them layer 1 and layer 2.
If the slices are large enough, you might be able to get another slice from the 3rd and 4th layer.
By using rings that are 2 layers thick, it's a lot more robust and holds together better. It also gives you more onion inside the bacon and that's a good thing.
Pick out 12 of the best rings of onion.
Lay the raw onion rings on a plate, cutting board or perhaps a cookie sheet.
Brush the top and sides of each one with my original barbecue sauce (Purchase formula here | Purchase bottled sauce).
Sprinkle my original rub (Purchase formula here | Purchase bottled rub) on the top and sides of each ring.
Flip the rings over and repeat the sauce and rub on the other side to complete this step.
I recommend you use the thinnest bacon you can find. I usually count slices to determine which package has the thinnest bacon.
If a 1 lb package has 15-16 slices, that's about perfect.
Hold the sauced and rubbed onion ring in one hand and manipulate a piece of bacon around the edges of the ring. When you finish with one slice of bacon, begin another one, going in the same direction.
Each onion ring, depending on the size will take from 2-3 pieces of bacon. If you are careful to stretch the bacon as you wrap, it will cover a little more area.
Some folks use toothpicks to hold the bacon in place, I find it to not be necessary with thin bacon but I will leave that up to you.
Once all of the onion rings have been wrapped in bacon, lay them on a Bradley rack, Weber grill pan or a cooling rack
Apply a generous amount of my original rub (Purchase formula here | Purchase bottled rub) to the top and sides.
This rub will give you another layer of flavor and add to the flavor of this wonderful smoked appetizer.
Leave the rubbed onion rings sitting on the counter while you go get the smoker ready.
Set up your smoker for cooking at about 240°F with indirect heat using pecan wood for smoke. Other smoking woods will work if you don't have pecan.
Place the racks of onion rings on the smoker grate and let them cook for 1.5 to 2 hours or until the bacon gets to the right color and is somewhat crisp.. i.e. has good bite-thru.
It's also important that the onion is vey soft.. you might have to eat one to test for that;-)
Bacon does not get crispy per se in the smoker but it does reach a point at this temperature where it is not chewy at all and has good bite-thru. This is what you are looking for.
Remove the smoked bacon wrapped onion rings from the smoker when they are finished and serve them immediately so folks can eat them nice and hot.
I did not dip them in anything but you could add Sriracha (to taste) to some mayo and a little lemon or lime juice for a good dipping sauce. My original barbecue sauce (Purchase formula here | Purchase bottled sauce) is always a great option and really compliments the smoke.
Enjoy these and promise yourself you'll make a triple batch next time!