Easter Pig Eggs

• 6 hard-boiled eggs, peeled
• 1 slab of spare pork ribs
• 1 cup shredded cheese (cheddar, mozzarella, or your preferred type)
• 12 slices of bacon
• BBQ sauce of your choice
• BBQ rub of choice
• Toothpicks or skewers for securing

1. Preheat your smoker to medium-high heat, around 275°. Smoke ribs until they “fall off the bone” and easy to shred.

2. While ribs are smoking,  add hard-boiled peeled eggs to the smoker for 20 minutes until infused with smoke.

3. Once the ribs and eggs are done,  In a bowl, mix the shredded cheese with the rib meat until well combined.

4. Divide the shredded rib meat and cheese mixture into 6 portions and flatten each portion into a thin patty.

5. Wrap each smoked hard-boiled egg with one portion of the flattened rib meat and cheese mixture, ensuring the egg is completely covered.

6. Wrap two slices of bacon around each rib-covered egg, securing with toothpicks or skewers if necessary.

7. Place the wrapped eggs directly on the smoker grates and cook for about 20-25 minutes, turning occasionally to ensure even cooking, until the bacon is crispy and the BBQ rib meat is heated through.

8. Brush BBQ sauce over the bacon-wrapped eggs during the last 5-10 minutes of cooking, allowing it to caramelize slightly.

9. Once cooked, remove the Pig Eggs from the smoker and let them cool for a few minutes before serving.

10. For Easter touch, color shredded parmesan cheese for “grass”.