2In a large bowl, lightly incorporate together ground beef and pan sausage. Make 1-inch thick patties. Wrap each patty with one piece of bacon around the edge of the patty. Secure bacon ends with a toothpick. Season both sides of patty liberally with Stubb’s Beef Rub or Stubb’s Steak Rub.
3Grill over medium-high direct heat to desired doneness, about 10 minutes per side for medium-well.
4Just before removing from grill, slather chop steaks on both sides with Stubb’s Hickory Bourbon Bar-B-Q Sauce.
5Remove and let rest for 5 minutes before serving.
Nutrition information coming soon.
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