To make the chipotle mayo, mix the mayo and chipotle sauce until smooth.
Cook the bacon over medium heat until fully cooked through and crispy.
Toast the bread until nice and toasty.
Add about 1-2 tbsp of chipotle mayo to the bread. Place the crispy bacon, salted tomatoes, avocado, provolone cheese and sliced turkey on top of the ciabatta bread and top it off with the second piece of ciabatta bread.
Add diced bacon to a medium skillet or sauce pan over medium heat. Cook until crisp. Remove bacon from pan and set aside. Add stone ground mustard, honey, garlic, and salt and pepper to the bacon drippings. Combine well with a whisk.
Add apple cider vinegar to the pan, whisking to combine as pouring. Continue to whisk until the vinaigrette has thickened slightly. Add bacon bits back to the vinaigrette, if desired.
Pour into a jar that has been warmed under hot running water prior to adding the hot vinaigrette to prevent the container from cracking. Best served warm or at room temp.
Whisk together brown sugar, paprika, black pepper, salt, garlic powder, onion powder, chili powder, and cayenne powder to make a seasoning rub for the ribs.
Trim the ribs of any excess fat and remove the membrane from the back of the rack. Rub generously with dry rub seasoning on both sides. Wrap the ribs in foil and refrigerate a minimum of 2 hours (optional: refrigerate over-night).
To make the Kansas City BBQ sauce, heat a medium saucepan over medium heat. Melt the butter then add the onion and cook about 5 minutes. Add the garlic and cook until fragrant, about another minute.
Whisk in ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black and cayenne pepper to butter mixture. Bring the saucepan to a boil, then reduce the heat to low and simmer about 30 minutes or until thickened. Be sure to stir frequently. Blend with a hand mixer, if needed, to ensure a smooth sauce.
For low and slow ribs, preheat the grill to 225 degrees F. Place ribs bone side down and cook for 4-5 hours, basting the ribs in the last hour with the barbecue sauce.
For a quicker cook time, preheat the grill to medium or 325-350 degrees F. Place ribs bone side down and good 2.5 - 3 hours, basting the ribs in the last hour with the barbeque sauce.