We started with racks of country style ribs, but you can definitely get your butcher to slice them for you.  To be honest, it’s actually more difficult to get them in a rack than already slice, as most grocery stores sell them pre-sliced.

Drizzle mustard over the ribs and rub it all over to cover each rib completely.

Sprinkle the Memphis Dust liberally all over the ribs and rub it into meat.

Wrap the ribs with thin sliced bacon to cover the meat as best you can.

Place the wrapped ribs in disposable roasting pans leaving plenty of room around each rib for the smoke to penetrate.

Preheat your smoker to 250F.  When the smoker has come up to temperature, add the wood to the smoker box and wait a few minutes util you get that real nice wispy blue smoke, then place the pans in the smoker.

Leave the ribs in the smoker until they reach an internal temperature of 150 F. Somewhere around an hour. Before pulling the pans out, prep your grill by setting it up for medium direct heat (around 250 – 300 F). When you pull the ribs out they’ll be ready to eat, but the bacon will not be crispy at all, so we’re going to give them a quick sear to finish if off.I think it’s easier to finish these in a cast iron skillet or plancha, but you can do it on the grill if you’re careful. So, I put the iron on the grill while it’s heating up. Place the ribs on your cooking surface of choice.  Leave them on until the bacon begins to crisp up, then flip them and repeat.

Pull them off the grill and serve with your favorite BBQ sauce. Mmmm Mmmm Good.