If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the

ribs

by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

In a small bowl, combine the mustard, ¼ cup of apple juice (reserve the rest) and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with

Traeger Pork & Poultry Rub

.

When ready to cook, set

Traeger pellet grill

temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours, or until the internal temperature reaches 160℉.

After the

321 ribs

have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the grill temperature to 225℉.

Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of Traeger 321 ribs.

Return the foiled ribs to the grill and cook for an additional 2 hours, or until

internal temperature

reaches 205℉.

Carefully remove the foil from the ribs and brush the ribs on both sides with

Traeger 'Que Sauce

. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 to 60 minutes more.

Let the ribs rest for a few minutes before serving. Enjoy!