Directions
- Peel and slice the onions into 1-inch rings, Pair a larger outer ring with a smaller inner ring to form a "donut" like mold.
- In a medium-sized bowl, mix together ground pork, chopped candied jalapenos, chopped ginger, and 1/2 cup of BBQ sauce.
- Pack the pork mixture between two rings to form your stuffed onion rings.
- Wrap each onion ring with bacon until all of the onion is covered, making sure to pull the bacon through the inside of onion ring to keep the whole in the middle. Repeat this with all of your onion rings.
- Season the outside with Cowboy Candy seasoning. Put the rings in the fridge to firm and set, about 30 minutes.
- Preheat your Pit Boss smoker to 275°F
- Smoke for 45-60 minutes, or until the internal temperature is 165°F
- Brush the tops of the onion rings with Japanese BBQ sauce and allow them to cook for an additional 10-15 minutes until bacon is rendered and crispy.
- Mix together mayo, Sriracha, lime juice, garlic, and a pinch of salt.
- Rest for 5 minutes and serve hot with the Sririacha aioli.
