I love my Traeger. These smokers are so easy use and deliver superior results every time. It's kinda like a crock pot that's on fire...er um...outside where I'm not in trouble with the Mrs for having something on fire in the house.
The exact ingredients of the rub are a secret protected by 3 hound dogs and some native Texans. I'm including a picture that discloses some
of the ingredients but not the proportions. We can talk price....
Put the rub together and transfer to a shaker.
I usually make 3 racks at a time. Remove the membrane on the back, cut in half, and drizzle with EVOO. The oil helps to release flavors from the oil soluble spices in the rub.
Apply a generous amount of rub
Transfer to rib racks and put in the Traeger for 5 hours on the lowest setting.
After 5 hours on "Smoke" raise the setting to 275 degrees and cook until internal temperature is 185 to 190 degrees about an hour. There should be some bone starting to show. Brush with BBQ sauce about 15 minutes before removing or serve dry with sauce on the side.
I use an electric knife to slice before serving....check out those smoke rings.