Smoked Ribs on the Traeger

Ingredients

• 1 rack pork ribs
• Yellow mustard
• Kosher salt
• Black pepper
• Apple cider vinegar in spray bottle
• Franklin BBQ Sauce (Original)
• Heavy-duty foil

Directions

1. Look for a rack with even thickness and minimal shiners so it cooks consistently.
2. Preheat the Traeger to 220°F and enable Super Smoke.
3. Using a sharp knife, trim off any stringy fat and square up the edges. I leave the silverskin on.
4. Combine equal parts kosher salt and black pepper to create your rub.
5. Slather the bone side with yellow mustard. Holding the shaker high above, dust the ribs with the rub in a smooth typewriter motion.
6. Flip the rack over and repeat the mustard and rub on the meaty side for even coverage.
7. Place the ribs bone side down on the smoker and let them smoke for about 3 hours at 220°F until they turn a deep red.
8. Lay out heavy-duty foil shiny side down. Generously spritz the center with apple cider vinegar and drizzle Franklin BBQ Sauce in a big "S" pattern.
9. Using a towel to grip them, lay the ribs meat side down on the foil. Spritz the back with more vinegar and add another "S" of sauce.
10. Wrap the ribs tightly in the foil without tearing it and return them to the smoker meat side down. Bump the temp to 250°F and cook for roughly 2 more hours.
11. Remove the foil packet from the smoker and let it rest for at least 30 minutes before slicing and serving.

Enjoy!