Weave the bacon together (similar to a basket weave or pie crust).
Combine the garlic, thyme, seasoning salt and rub with 3-4 tablespoons water to form a paste.
Rub the entire pork loin with the mustard. Follow with the garlic/spice paste mixture.
Cover the top of the loin with the bacon, lightly dust the remaining tablespoon of rib rub over the top of the pork loin. Secure the bacon in place with a couple of toothpicks.
Smoked at 225 for 2 hrs and then finished with no smoke for 3 ish hours or until internal meat temp is 150 degrees.
Remove from grill, loosely wrap in foil & allow to rest for about 20 minutes.
Slice & serve!
This serves quite a crowd - we had 35 for dinner that day and had plenty of leftovers! The bacon kept the meat moist & gave it great flavor.