Step 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.

Step 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.

Step 3

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

Step 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.

Step 5

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

Step 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.

Step 7

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

Step 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.

Step 9

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