Smoky, bacon-wrapped beef meatballs dusted with Memphis-style rub and finished with a glossy cherry-chipotle BBQ glaze—sweet, spicy, and irresistibly crisp.
Prepare a smoker for indirect cooking or set up a grill for 2-zone cooking. Stabilize the indirect zone at about 325°F (163°C) and add 2 to 3 chunks of smoking wood for flavor.
Cut the bacon slices in half. Wrap each thawed meatball with a half slice of bacon, secure with a toothpick, and dust all sides with Memphis-style BBQ dry rub.
Place the wrapped meatballs on the cool/indirect side of the grill. Cover and cook until the bacon is browned and crisp, about 35 minutes.
While the meatballs cook, combine the BBQ sauce and cherry juice in a small saucepan. Simmer over medium-low heat until slightly reduced and thickened, about 10 minutes, then stir in the margarine and chipotle powder.
Remove the MOINK balls from the grill. Pour the warm sauce into a bowl and use the toothpicks to dip and coat each meatball in the sauce.
Serve immediately.