Sprinkle bacon pieces with Stubbs Bar-B-Q Spice Rub. Cook in cast iron pan over medium heat until brown and nearly crisp. Remove bacon from pan and place on paper towels. Drain all but 1 TBS of bacon grease from pan and cook diced onions and minced garlic until onions are translucent. This takes approx 6-8 mins. over medium low heat. While the onions are heating, chop your bacon into 1/2 inch pieces.
After 6-8 minutes, add the apple cider vinegar, brown sugar, beer, maple syrup, Stubb’s Bar-B-Q sauce and bring to a boil. This takes about 2 minutes. Using a wooden spoon, make sure to scrape the bottom of the pan to get any brown bits off the bottom. Add bacon pieces and stir. Cook over medium high heat until glaze thickens. (10-15 minutes)
Once the bacon jam reduces and becomes thick, remove from heat. You can pulse in a food processor (2-3 pulses) to make the jam easily spreadable or leave as is. I like mine a bit chunky, so no processor for me. Either way, you will love this on biscuits, toast, bratwurst, hamburgers, chicken, grilled cheese sandwiches or on a shoe. It's that good.
Refrigerate in airtight containers for up to 4 weeks.