Step 1

Preheat the Traeger to 250°F

Step 2

Turn the ribs over so the bony side is up and peel off the membrane. This is the thick tissue that covers the back of the ribs. Use a butter knife to get under the membrane and loosen it. Once you get it lifted, use a paper towel to hold onto it and pull it off. Sometimes it pulls right off in one piece.

Step 3

Generously coat both sides and all edges of the ribs with the rub. Let the ribs sit for 10 to 20 minutes to let the rub settle into the meat. You could also let the ribs sit in the fridge overnight with the rub – it will act as a dry brine and tenderize the meat further.

Step 4

Place the ribs in the pre-heated smoker and cook for 5 to 8 hours. During the last 2 hours, spritz the ribs with the vinegar solution every 30 minutes or so.

Step 5

Check for doneness with a fork or skewer. They will be easy to pierce with a fork and easy to pull the meat off the bone. If you have a meat thermometer, the ribs should be between 200°F and 205°F.

Step 6

Remove the ribs from the smoker and cover with butcher paper or aluminum foil for 10 to 20 minutes before serving.