Steps

• 1

  When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.

  275 ˚F / 135 ˚C

• 2

  Remove the membrane from the back of the rib racks by sliding a butter knife under the membrane and bone of a center rib, then gripping the membrane with a paper towel and pulling away.

• 3

  Generously season the bone side of the ribs with Meat Church Honey Hog Hot BBQ Rub. Allow the rub to adhere for 10 minutes, then flip the racks over and generously season the meat side with Meat Church Honey Hog BBQ Rub.

• 4

  Place the ribs, meat-side up, directly on the grill grates. Close the lid and smoke, spritzing with apple juice every 45 minutes, until the ribs develop a beautiful mahogany color, about 2 1/2 hours.

  275 ˚F / 135 ˚C

  02:30

• 5

  Set two long sheets of heavy-duty aluminum foil on a flat surface. Squeeze some of the Parkay margarine onto the center of each sheet of foil, then top with half of the brown sugar and honey. Add a few splashes of hot sauce, if desired. Place a rack of ribs, meat-side down, on top of the brown sugar-honey mixture, then wrap the ribs tightly in the foil.

• 6

  Return the ribs to the grill, close the lid, and continue cooking until the meat pulls back and exposes about 1/4 inch of the bones, another 2-2 1/2 hours.

  275 ˚F / 135 ˚C

  02:30

• 7

  Meanwhile, make the sauce: In a small bowl, stir together the Traeger 'Que BBQ Sauce, Burleson’s Clover Honey, and pepper jelly, if using. Warm on the stovetop over low heat until thoroughly combined.

• 8

  Remove the ribs from the grill and unwrap the foil. Flip the ribs meat-side up and lightly drizzle the sauce across the ribs.

• 9

  Return the ribs directly to the grill grates, bone-side down. Close the lid and cook ribs until the sauce sets, about 15 minutes.

  275 ˚F / 135 ˚C

  00:15

• 10

  Remove the racks from the grill and let rest for a few minutes before slicing between the bones into individual ribs. Enjoy!