Steps

• 1

  Make the garlic-herb mixture: Pull the leaves of the herbs from the stems, then place the leaves on a cutting board with the garlic. Sprinkle with a little salt and chop the herbs and garlic together until a coarse paste forms.

• 2

  Make the ribs: Use a paper towel to pull the membrane away from the bone side of the ribs. Rub the ribs with the olive oil and season with salt and pepper. Rub the garlic-herb mixture over the ribs. Let sit at room temperature for 30 minutes, or wrap in plastic wrap and refrigerate overnight.

• 3

  When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  250 ˚F / 121 ˚C

  Super Smoke

• 4

  Insert the probe horizontally into the center of the meaty section of the ribs, avoiding the bone. Place the ribs directly on the grill grates, bone-side down. Close the lid and cook until the internal temperature reaches 160℉, 1 1/2-2 hours.

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

  01:30

  Super Smoke

• 5

  Prepare 2 sets of double-layered heavy-duty foil. Place 4 tablespoons of butter on each foil stack. Transfer the ribs to the foil on top of the butter, meat-side down. Place ribs meat-side down over the butter. Pour 1/4 cup of white grape juice over each rack, then seal the packets.

• 6

  Return the wrapped ribs to the grill and re-insert the probe. Close the lid and continue cooking until the internal temperature reaches 204-205℉, 1 1/2-2 hours more.

  250 ˚F / 121 ˚C

  205 ˚F / 96 ˚C

  02:00

  Super Smoke

• 7

  Remove the wrapped ribs from the grill and increase the temperature to 450℉. Preheat with the lid closed for 15 minutes. Meanwhile, open the foil packets let the ribs rest while the grill heats.

  450 ˚F / 232 ˚C

  00:15

• 8

  Return the ribs to the grill and sear for 5 minutes per side.

  450 ˚F / 232 ˚C

  00:05

• 9

  Remove the ribs from grill and slice between the bones into individual ribs before serving. Enjoy!