- 2 racks baby back ribs
- 1/3 cup yellow mustard
- 2/3 cup Traeger Rub
- 1 tsp Worcestershire sauce
- 3/4 cup brown sugar, divided
- 1/4 cup butter, sliced into 6 pieces
- 4 Tbsp honey, divided
- 4 Tbsp Traeger Simple Syrup
- 4 large pieces of heavy duty foil
Preheat grill to 200°.
Remove thin silverskin from bone side of ribs by working tip of a butter knife under membrane, then using paper towels to get a firm grip to tear membrane off.
In a small bowl, combine mustard and Worcestershire sauce. Spread mixture on both sides of ribs and season with Traeger rub.
Smoke ribs meat-side up for 3 hours. They should develop a deep color.
Sprinkle 1/4 cup of brown sugar on 2 large pieces of foil laid flat on top of each other. Place 3 slices of butter over sugar, drizzle with 1 tablespoon honey and 1 tablespoon Simple Syrup. Place one rack, meat side down on brown sugar stack. Top with 1/8 cup of brown sugar and 1 tablespoon of both honey and simple syrup. Repeat with other rack.
Fold foil over top of ribs and be sure to pinch edges tight to form a seal.
Return foiled ribs to grill and cook for an additional 2 hours.
Carefully remove ribs from foil and sprinkle lightly with more rub.
Arrange ribs directly on grill grate meat side up and continue to grill about 30-60 minutes more until ribs tack up.