Cut the root end and stem end off the onion.
Peel the skin from the outer layer of the onion.
Cut the onion into ½ inch slices and remove the centers to only leave about 2 layers.
Brush barbecue sauce onto the top of the onion slices then sprinkle with Jeffs' original rub.
Flip the onion slices over and repeat the sauce and rub on the other side.
Wrap strips of thin bacon around the edges of the onion slices. Expect to use about 2-3 slices each.
Lay the bacon wrapped onion rings onto a Bradley rack or cooling rack and sprinkle with a little more rub.
Set up your smoker for cooking at 240°F with indirect heat using pecan wood for smoke.
Smoke cook the onion rings for about 2 hours or until the bacon is crisp and nicely browned.
Serve immediately when finished.