Step 1

Preheat the Traeger to 250°F. Use your favorite type of wood. I like to use either Pit Boss Competition Blend pellets or Traeger Signature Blend pellets.

Step 2

Turn the ribs over so the bony side is up and peel off the membrane. Use a rounded 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 of the ribs in 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

Combine the apple juice and brandy. Pour into a food-safe spray bottle and set aside.

Step 5

Place the ribs in the pre-heated smoker and cook for 8 to 10 hours. During the last 4 to 5 hours, spritz the ribs with the apple juice and brandy solution every 30 minutes or so.

Step 6

Check for doneness with a fork or skewer. They will be easy to pierce with a fork and the meat should easily pull away from the bone. If you have a meat thermometer the ribs should be between 203°F and 208°F.

Step 7

Remove the ribs from the smoker and wrap them with butcher paper or aluminum foil. Let the ribs rest for 30 to 45 minutes.