Salt & Pepper Ribs with Dill Pickle Spritz

1. Fill the hopper with a 50/50 mix of Traeger Grills Oak and Hickory wood pellets.
2. Mix equal parts black pepper and organic garlic salt to create your seasoning blend.
3. Pour 1 cup of finely strained dill pickle juice into a spritz bottle.
4. Remove the membrane from the ribs.
5. Spritz the ribs with dill pickle juice.
6. Season the ribs generously on both sides with the prepared salt and pepper blend.
7. Preheat your grill to 250°F.
8. Place the ribs on the grill bone side down. For thicker ribs, perform the "DQ squish" by squishing each end of the ribs towards the middle of the rack to thicken them.
9. Spritz the ribs with dill pickle juice every 45 minutes until the internal temperature reaches 170°F (measure between bone 4/5).
10. Wrap the ribs in Traeger butcher paper (also known as peach paper).
11. Continue to smoke the wrapped ribs until the internal temperature reaches 204°F.
12. Rest the ribs for 10 minutes.
13. Slice and enjoy.