Cut sausage into 1/2 inch slices. Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl with the bacon as the sides of the bowl and the sausage as the bottom of the bowl. Secure with a toothpick.
In a small bowl, mix softened cream cheese, diced green chilis, cheddar cheese, chili powder, and one tablespoon INFUSED Sweet Honey Heat Rub. Pipe or spoon cream cheese mixture into sausage bowls.
Combine brown sugar and remaining tablespoon INFUSED Sweet Honey Heat Rub. Sprinkle over top of each pig snout.
Refrigerate 30 minutes to allow the cream cheese mixture to solidify.
Grill on indirect heat for about one hour until bacon is cooked through and crisp.