Cut peppers in half lengthwise scoop out seeds and membrane set aside. Set bacon out and let come to room temp. Mix all remaining ingredients except bbq rub thoroughly. Fill peppers with mixture. Cut bacon in half. Wrap half slice around each pepper. (not necessary to use tooth picks to hold together. The bacon holds together well if it is at room temp.) Sprinkle liberally with BBQ rub. Refrigerate overnight, if possible. Cook at about 225 - 250 until bacon is done about 1 hour.