Prep time: 15 minutes | Cook time: 2 hours 30 minutes | Serves: 6

Ingredients :

Rub
2 tablespoons paprika
1½ tablespoons dark brown sugar
1 tablespoon prepared chili powder
1 tablespoon granulated garlic
1 tablespoon salt
1½ teaspoons onion powder
4 baby back ribs racks, each 2 ½–3 pounds
1½ teaspoons black pepper
½ teaspoon ground thyme
½ teaspoon ground cayenne pepper
Sauce
1 cup ketchup
⅔ cup unsweetened apple juice
⅓ cup cider vinegar
2 tablespoons packed dark brown sugar
2 tablespoons unsulfured molasses
1 tablespoon Worcestershire sauce
1 teaspoon prepared chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon black pepper
Mop
1 cup unsweetened apple juice
6 tablespoons sauce (from above)
¼ cup cider vinegar

Directions :

1. Mix the spice rub ingredients . Slide the point of a dull knife under the membrane that covers the back of each rack of ribs. When you can pry up the membrane after lifting and loosening it, grasp a corner with a paper towel and peel it off. The spice rub should be applied equally to the racks. Make a rib rack out of the racks by standing them all facing the same way. Before grilling, let the racks rest at room temperature for 45 minutes.
2. Wood chips should be submerged in water for at least 30 minutes.
3. Prepare the Traeger grill for indirect cooking over low heat (300 degrees F/ 150 degrees C to 350 degrees F/ 175 degrees C). Following the manufacturer’s instructions, drain and add half of the wood chips to the charcoal.
4. Place the racks on the grill grate, cover the pan when smoke starts to emerge, and cook for one hour. Keep the grill’s temperature between 300 degrees F/ 150 degrees C and 350 degrees F/ 175 degrees Cahrenheit.
5. Mix the components for the glaze. Drain the leftover wood chips, then add them to the charcoal or smoker box after the first hour of cooking
6. Close the grill cover and remove the racks from the rib rack after the second hour of cooking. Brush the racks with the remaining mop. Return the racks to the rib rack, this time turning them over so that the ends that were previously facing downward now face upward. Additionally, place any rib racks that seem to be cooking more quickly than the rest in the back of the rack, farthest from the heat. thirty more minutes of cooking.
7. After two and a half hours, most of the bones’ meat will have shrunk back by at least a quarter inch. Cooking should continue if it hasn’t until it does. After that, take the rib rack off the grill. Shut the hood. After removing the racks from the rib rack, lightly brush some of the sauce over each rack’s top and bottom surfaces.
8. Place the racks back on the grill over low, indirect heat. The racks can now be stacked on top of one another. Cook the food for a further 15 to 30 minutes over indirect low heat with the hood covered to achieve tenderness.
9. When you raise a rack with tongs from one end, bone side up, and the rack flexes so much in the middle that the meat readily shreds, the meat is done.
10. Cook the meat longer if it doesn’t fall apart readily.
11. Remove off the hot grill and give it ten minutes to cool. 12. Cut the racks into ribs and serve with any extra sauce on the side.
Per Serving: Calories 217; Total fat 5.1g; Sodium 624mg; Total Carbs 6.8g; Fiber 0.8g; Sugars 1.8g; Protein 31.1g