Cup of Yum
1. Gather all the ingredients and equipment you need.

To Prepare the Dry Rub

Cup of Yum
1. To a glass jar, add the dry rub ingredients: 2 Tbsp 16-mesh ground black pepper, 1 Tbsp Diamond Crystal kosher salt, 1 tsp onion powder, and 1 tsp garlic powder).
2. Close the jar and shake well. I highly recommend using a maraca sifter for even sprinkling.

To Prepare the Ribs

1. Remove the membrane from the back of 2 racks pork baby back ribs by pulling it down with a paper towel (it‘s slippery). We usually ask the butcher to do this when we purchase the ribs. Add 1–2 Tbsp (15–30 ml) apple cider vinegar to a mister and spray the meat to wet it.
2. Evenly sprinkle the dry seasoning all over the meat, starting with the bone side and including the edges. Let the meat rest for 1 hour at room temperature.

To Smoke the Ribs

1. After 45 minutes, start preheating the Traeger smoker to 275ºF (135ºC).
2. Create a metal cup with aluminum foil (I used a measuring cup as a mold) and pour the remaining 6 Tbsp (90 ml) apple cider vinegar inside.
3. Once the Traeger reaches 275ºF (135ºC), place the ribs on the rack, meat side up, along with the cup with the vinegar. Smoke for 2 hours.
4. Meanwhile, make 2 cups your favorite BBQ sauce. We made a BBQ sauce using a recipe from Franklin Barbecue: A Meat-Smoking Manifesto cookbook.
5. After 2 hours, use the mister to spray the apple cider vinegar on the ribs.
6. Use a brush to apply BBQ sauce on the meat side of the ribs.
7. Smoke for another 15 minutes.
8. After 15 minutes, flip the ribs over. Mist more vinegar on the meat.
9. Brush the BBQ sauce on the ribs again. Smoke for an additional 15 minutes.

To Bake the Ribs

1. Meanwhile, preheat the oven to 275ºF (135ºC). Prepare 2 layers of heavy-duty aluminum foil for each rack of ribs (leaving plenty of room to wrap the ribs).
2. For each foil sheet, cut up 1 Tbsp unsalted butter into 4 pieces and spread it on the aluminum foil. Drizzle the foil with 2 Tbsp honey and 2 Tbsp brown sugar.
3. Mist with apple cider vinegar and pour some BBQ sauce on top. Make the same aluminum sheet with butter, honey, sugar, apple cider vinegar, and BBQ sauce for the other foil sheet.
4. Take out the ribs from the smoker and transfer to a baking sheet lined with parchment paper.
5. Lay a rack of ribs, meat side down, on the mixture on each foil sheet.
6. Spray the bone side with vinegar and brush with BBQ sauce.
7. Carefully wrap the meat without puncturing the aluminum foil.
8. Seal the end of the aluminum foil so moisture can’t escape.
9. Place the ribs on a baking sheet and bake in the oven for 2 hours.

To Serve

1. Take the ribs out of the oven and rest in the foil for 20–30 minutes. Enjoy the ribs with your favorite BBQ sauce.

To Store

1. You can keep the leftovers in an airtight container and store in the freezer for up to 1 month. To reheat the ribs, preheat the oven to 250ºF (121ºC) for 30 minutes or until warmed through.