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Use paper towels to get a firm grip, then tear the membrane off. In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest), and the Worcestershire sauce. Tear off four long sheets of heavy duty aluminum foil.
Spread thinly on both sides of the ribs; season with Traeger Pork and Poultry Rub. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Transfer the ribs to a rimmed baking sheet but leave the grill on. Top with a rack of ribs; pull up the sides to keep the liquid enclosed.
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The 3-2-1 method of barbecuing ribs—3 hours of smoke, 2 hours wrapped tightly in foil, and 1 hour sauced—has become very popular among competition barbecuers and home cooks alike, especially those who prefer their ribs “fall-off-the-bone” tender.
Adjust the cooking time if you like your ribs with more chew. If your butcher has not already done so, remove the thin papery 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.
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