Brown ground beef in a skillet over medium-high heat, crumbling as it cooks. Drain excess grease if needed.

Season with Steak rub and Worcestershire sauce, mixing well, cook 1-2 minutes. Remove from heat and set aside.

In a bowl, combine browned hamburger meat with shredded cheddar cheese and mozzarella cheeese.

Slice jalapenos lengthwise, leaving the stems intact. Remove seeds and membranes. Rinse jalapenos and pat dry with a paper towel.

Fill jalapeno halves with cheeseburger filling.

Wrap a slice of bacon around each jalapeno and place on a baking sheet or tray. Refrigerate while you prepare the grill.

We are cooking on our Big Green Egg with lump charcoal and hickory chunks for smoke flavor. Heat the grill to 350°.

Place bacon wrapped jalapeno poppers onto the hot grill over indirect fire. Cook with the grill closed about 20 minutes, monitoring closely.

When bacon is crisp, brush with bbq sauce in a thick layer. Close the lid, cooking another 1- 2 minutes.

Remove from grill and allow to cool about 5 minutes before serving.