The Perfect SmokeSho Candied Bacon Recipe

Big, glossy strips with a smoky chipotle kick and a warm cinnamon finish—aka dessert for your skillet. It’s shockingly easy and dangerously snackable.

Ready in: 25 minutes
Serves: 4

Why it slaps

SMOKESHO’s chipotle + cinnamon profile does the heavy lifting: smoky heat, caramel vibes, and just enough sweetness from the rub to candy the bacon without a sticky mess.

Ingredients

• 12 oz uncooked bacon (thick-cut recommended)

• 1 Tbsp + 1 tsp SmokeSho (SMOKESHOW) spice rub

Equipment

• Rimmed baking sheet

• Wire rack (optional, for extra-even crisp)

• Parchment or foil (for easy cleanup)

Directions

1. Preheat oven to 400°F (204°C). Line a rimmed sheet with parchment or foil. If using, set a wire rack on top.

2. Lay bacon strips in a single layer (no overlap).

3. Season evenly with 1 Tbsp + 1 tsp SmokeSho. Light tap to help it adhere.

4. Bake for 18–22 minutes (20 is the sweet spot) until bubbling and deep mahogany. Thinner bacon will finish faster; thick-cut may need a minute or two more.

5. Rest on the sheet or rack 5 minutes to set the “candy.” (Resist. Do not touch. We know.)

6. Serve whole or chop into shards for toppings.

Pro Tips

• Rack vs. No Rack: On a rack = ultra-even crisp. Direct on parchment = extra caramelized edges. Both are delicious.

• Sweeter Finish: Sprinkle an additional 1–2 tsp brown sugar over the strips in the last 5 minutes—or brush with 1 Tbsp warm maple right out of the oven.

• Spice Level: Want more kick? Dust with an extra pinch of SmokeSho after baking.

• Cleanup: If not using a rack, carefully drain the hot fat into a jar while the sheet is warm. Bacon-fat pancakes tomorrow? Yes.

What to Put It On

• BLTs (become BLSs: Bacon–Lettuce–SmokeSho)

• Smash burgers and breakfast sandwiches

• Chopped over salads, roasted Brussels, or mac & cheese

• Charcuterie boards for a sweet-smoky curveball

• Bloody Mary garnish that steals the show

Variations

• Air Fryer: 375°F for 8–12 minutes, checking at 8; sprinkle SmokeSho first.

• Peppery Crunch: Crack fresh black pepper over the rub before baking.

• Sticky Maple Chipotle: Brush with maple at minute 15, finish 3–5 more minutes.

Storage

Cooled bacon keeps 3–4 days in an airtight container in the fridge. Re-crisp in a 375°F oven for 3–5 minutes (or a quick air-fry).

Quick FAQ

Does it get truly “candied”?
Yep. The rub’s natural sugars + 400°F create a glossy, tacky finish without needing extra sugar (add maple if you want it glassier).

Thick-cut or regular?
Thick-cut holds the candy shell beautifully; regular works too—start checking at 16–18 minutes.