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 in heavy-duty foil and cook at 225–240°F for about 2 hours, checking the meat between the bones for 195°F (91°C) and tenderness before slicing. If it needs more time, close the foil and check again in 15–30 minutes.

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 bacon-wrapped ribs on an oven-safe rack over a rimmed drip pan and put them into a 450°F oven for about 15–20 minutes, watching until the thin bacon is cooked and crisp. This brief hot finish replaces the full final hour of a 2-2-1 schedule.

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.