12 slices of apple-wood smoked bacon or your favorite thick-cut bacon
2 tbsp. Brown Sugar Rub
1 head of iceberg lettuce, shredded
1 cup of cherry tomatoes, halved
3 green onions, diced
Preheat the oven to 400ºF.
Cut 6 of the bacon strips in half & leave the other strips full length.
Turn a muffin tin upside down and place two half strips of bacon in an X pattern over the upside down muffin cup. Then wrap a full piece of bacon around the outside of the muffin cup. Repeat for each muffin cup.
Bake for 20-25 minutes, or until crispy. Note: Place a larger baking sheet under your upside down muffin tin to catch the bacon grease.
Remove from oven and let cool for 10 minutes.
Gently remove each bacon cup from muffin tin and place on paper towel to drain excess grease.
Place bacon cups on serving platter and fill with shredded lettuce, tomatoes and green onions.
Drizzle with BBQ Ranch or Mild BBQ Sauce and enjoy!
Smoky mesquite with sea salt & pepper