Salt & Pepper Ribs with Dill Pickle Wrap

1. Start by filling your smoker's hopper with Traeger Grills Hickory wood pellets.
2. Prepare the rub: Mix equal parts Fiesta Spices mesh 16 black pepper and Redmond Real Salt Organic Garlic Salt.
3. Remove the membrane from the back of the pork ribs.
4. Spritz the ribs liberally with dill pickle juice.
5. Season the ribs generously on both sides with the prepared rub.
6. Preheat your Traeger Grills grill to 250°F.
7. Place the seasoned 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.
8. Spritz the ribs with dill pickle juice every 45 minutes until the internal temperature reaches 170°F (measure between bone 4/5).
9. Once 170°F is reached, remove the ribs from the grill. Wrap them meat side down in heavy-duty foil, creating a funnel at each end.
10. Pour in 3/4 cup of Claussen strained dill pickle juice into the foil wrap. Close up the ends securely.
11. Return the wrapped ribs to the grill and increase the grill temperature to 275°F.
12. Smoke until the internal temperature of the ribs reaches 204°F.
13. Remove the ribs from the grill and let them rest, still wrapped, for 10 minutes.
14. Slice the ribs and enjoy!