1. Lightly sprinkle Traeger shake on the ribs, place in refrigerator overnight.
2. Start your Traeger on "high" and pre-heat for 15 minutes, then switch to "medium".
3. Place the ribs on grill and cook for 1 or 2 hours, or until ribs are done.
4. Switch to "smoke" Mode for 30 minutes, brushing ribs with your favorite Traeger barbecue sauce.
5. Wrap ribs in foil and allow to sit for 15 minutes.

Serves 3.

1. Prepare ribs by removing the "silver skin" membrane from the back of the ribs.
2. Cut off chine bone. Trim off excess fat-leave some fat on the meat. Leave diaphragm meat flap, but trim edges of the slabs for neatness.
3. In a glass bowl combine all ingredients-except yellow mustard and honey.
4. Rinse ribs in cold water, allow to drain.
5. Apply dry seasoning mixture on meatiest side of the ribs. After applying seasoning, apply a light coating of yellow mustard.
6. Start your Traeger and then switch to "medium". Place ribs, bone side down on grill. Cook for 2 hours on "medium", then switch to "smoke". Cook approximately 1-2 hours, then switch to "medium" for 2-3 hours until meat has shrunk 1% from bottom of the rib bone.
7. To finish: In a heat resistant glass bowl, heat up honey on the grill and lightly brush on top of the ribs with a pastry brush.
8. Remove ribs from the grid. Allow ribs to set for 15 minutes before slicing.

Serves: 4.
Recommended pellets: Maple, Apple, Mesquite, Cherry, Pecan or Hickory.