Rinse the ribs with cold water.
Remove the membrane using a paper towel for better grip.
Apply a good coat of molasses to the bone side of the ribs.
Sprinkle Jeff's original rub over the layer of molasses and let them sit until they begin to look "wet".
Flip the rack of ribs over and repeat the molasses and rub on the meaty side of the ribs.
Place the ribs on the smoker grate and smoke cook them for 2 hours at 225°F using indirect heat.
Use cherry, hickory, maple and apple for smoke. A mix or any combination of these woods will work great.
Wrap the rack of ribs in heavy duty foil and put it back on the smoker grate to cook another 2 hours.
Place the ribs on the cutting board bone side up and cut them apart so you end up with 12-13 ribs.
Wrap each rib in a piece of stretched bacon. Secure with a toothpick if you need to.
Place the ribs on a cookie sheet and put them into an oven preheated to 450°F for 15-20 minutes or until the bacon is done.
You can also perform the last step in the smoker or grill and especially if you are able to increase the heat enough to cook the bacon to a crisp finish.
Serve the bacon wrapped ribs immediately.