Hickory Smoked Baby Back Ribs

Pull the membrane off the baby back ribs and spritz generously with apple juice. Season generously with Traeger Pork & Poultry Rub. Set your grill (Traeger Grills recommended) to 225°F. Spritz the ribs with apple juice every 45 minutes for that glossy, smoky sweetness. Once the ribs reach an internal temperature of 170°F, prepare to wrap them. Cut a piece of heavy-duty foil the length of the ribs plus a few extra inches at each end. For each rack of ribs, place 3 tbsp of unsalted butter, 2 tbsp brown sugar, a drizzle of hot sauce, and a drizzle of honey onto the foil. Place the ribs on the foil, meat side down, on top of this goodness. Add 1/4 cup of apple juice, then securely close up the foil packet. Return the wrapped ribs to the grill. Finish cooking the ribs until they reach an internal temperature of 202 to 204°F. Remove the ribs from the grill and carefully unwrap them. Take all those delicious packet juices, which have created a glaze, and drizzle them over the ribs. Slice between the bones and serve immediately. No sauce needed.