Ingredients:

  • 2 racks baby back ribs (approx. 5 lbs total)
  • 2 tbsp yellow mustard
  • 0.5 cup signature pork rub (brown sugar, paprika, garlic powder base)
  • 4 tbsp unsalted butter, sliced
  • 0.25 cup apple cider
  • 2 tbsp light brown sugar
  • 1 cup tomato-based BBQ sauce
  • 1 tbsp apple cider vinegar

Instructions:

  1. Remove the silver skin membrane from the back of the ribs using a paper towel for grip. Apply a thin layer of yellow mustard over the entire surface of the ribs to act as a binder.
  2. Generously coat the ribs with the signature pork rub. Preheat the Traeger grill to 225°F (107°C).
  3. Place the ribs bone-side down directly on the grill grates. Smoke for 2 hours until the meat begins to pull back from the bone and the bark is set.
  4. Prepare two large sheets of heavy-duty aluminum foil. Place butter pats and brown sugar on the foil, then lay ribs meat-side down on top. Pour apple cider into the foil and seal tightly. Return to the grill for 45 minutes.
  5. Whisk BBQ sauce and apple cider vinegar together. Remove ribs from foil, brush with the glaze, and place back on the grill for the final 15 minutes to set the lacquer finish.