Steps

• 1

  When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 2

  If your butcher has not already done so, remove the thin papery 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 ribs with the Traeger Beef Rub.

• 4

  Place the ribs directly on the grill grate, bone-side down. Insert the probe horizontally into the meaty part of one rack, avoiding the bone. Close the lid and cook, spritzing or mopping with apple juice every hour, until the internal temperature reaches 205℉, 8-10 hours total.

  225 ˚F / 107 ˚C

  205 ˚F / 96 ˚C

  10:00

  Super Smoke

• 5

  Slice each rack between the bones into individual ribs. Serve immediately. Enjoy!