Steps

• 1

  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.

• 2

  Lay the ribs in a baking dish. Pour the apple juice over ribs, using as much apple juice as needed to submerge the meaty side of the ribs. Turn to coat.

• 3

  Cover and refrigerate ribs for 4 to 6 hours or overnight. Remove the ribs from the apple juice; reserve juice.

• 4

  Sprinkle ribs on all sides with Traeger Big Game Rub.

• 5

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

• 6

  Transfer the apple juice to a saucepan and place in a corner of the grill, the juice will keep the cooking environment moist.

• 7

  Arrange the ribs bone side down, directly on the grill grate. Cook for 4 to 5 hours, or until a skewer or paring knife inserted between the bones goes in easily.

• 8

  Check the internal temperature of the ribs, the desired temperature is 202℉. If not at temperature, cook for an additional 30 minutes or until temperature is reached.

• 9

  Meanwhile, combine the BBQ sauce and brown sugar in a small saucepan. Generously brush the ribs on all sides with the BBQ sauce the last hour of cooking

• 10

  Using a sharp knife, cut the slabs into individual ribs. Serve. Enjoy!