Combine the flour and 2 teaspoons of the Raging River Rub in a small shallow dish.
Wet the eggs with water and roll in the seasoned flour to lightly coat. Wet your hands and divide the sausage into 4 equal-size balls. Flatten each ball into an oval.
Cover each egg in sausage, smoothing the seams to encase the egg evenly. Rewet your hands as necessary.
Dip each sausage-covered egg in the beaten egg, letting any excess drain off, and then dredge in the bread crumbs.
Refrigerate the eggs, uncovered, for 1 to 2 hours.
Prepare Egg for indirect cooking at 225 degrees
Arrange the eggs on the grill grate and smoke for 1 hour. Remove from the grill and set aside. Increase the grill temperature to 375. When the grill reaches the set temperature, return the eggs to the grill grate and bake for 30 minutes. Let cool for a few minutes, then slice each egg into quarters with a sharp knife.
While the eggs bake, combine the mayonnaise, mustard, and remaining 2 teaspoons of Raging River Rub in a small mixing bowl for dipping sauce.