Steps

• 1

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 2

  If your butcher has not done so already, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

• 3

  Season both sides of the ribs generously with Traeger Pork & Poultry Rub.

• 4

  Insert the probe into the center of a rack of ribs, avoiding the bones. Place the ribs directly on the grill grates, meat-side up. Close the lid and smoke for 3 hours.

  180 ˚F / 82 ˚C

  03:00

  Super Smoke

• 5

  Transfer the ribs to a rimmed baking sheet and increase the Traeger temperature to 225℉. Preheat the grill with the lid closed.

  225 ˚F / 107 ˚C

  Super Smoke

• 6

  Tear off 4 long sheets of heavy-duty aluminum foil. Place a rack of ribs on top of the foil. Sprinkle half the brown sugar over the ribs and drizzle with half of the honey. Wrap tightly to create a leak-proof pouch and repeat with the remaining rack of ribs.

• 7

  Return the wrapped ribs to the grill, meat-side down. Re-insert the probe. Close the lid and cook for 2 hours.

  225 ˚F / 107 ˚C

  02:00

  Super Smoke

• 8

  Carefully unwrap the ribs (watch out for hot steam), and brush on both sides with Traeger BBQ sauce. Discard the foil. Place the ribs directly on the grill grates, bone-side down, and re-insert the probe. Grill until the sauce tightens, 30-60 minutes.

  225 ˚F / 107 ˚C

  00:30

  Super Smoke

• 9

  Remove the ribs from the grill and let rest for a few minutes before serving. Enjoy!