Combine all the dry rub ingredients in a mixing bowl. Mix together until combined.

Add the apple juice and coconut aminos to a bowl and mix them together. Brush half of the juice mixture all over the ribs, front and back. (Leave the remaining juice for later)

Once the juice is on, sprinkle both sides liberally with the rub mixture. ( I leave some extra for later)

The following is how Traeger recommends cooking the ribs: Start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes. Place ribs on grill; close lid and cook for 45 minutes.

Remove the Traeger ribs from the grill and place them bone-side down on a large sheet of heavy-duty aluminum foil. Pour the rest of the juice mixture over the ribs. Sprinkle a little more of the spices over the ribs. Wrap up the ribs completely with the foil and seal the edges.

Return the ribs to the grill and cook for 1 hour. Remove your Traeger ribs from the foil and place them directly on the grill grate. Turn the heat up to 350 degrees F and cook for 30 additional minutes.

Remove ribs from the grill and let rest for 10 minutes. Serve with my homemade BBQ sauce, pickles, and onions.

Preheat oven to 250 F. Cover a baking pan with heavy-duty aluminum foil.

Combine all the dry rub ingredients in mixing bowl. Mix together until combined.

Add the apple juice and coconut aminos to a bowl and ix together. Brush half of the juice mixture all over the ribs, front and back. (Leave the remaining juice for later). Once the juice is on the ribs, sprinkle both sides liberally with the rub mixture. (Leave some extra for later).

Add both slabs of ribs onto the pan bone side down. Bake for 2 1/2 to 3 hours depending on the size of your ribs. Remove the ribs halfway and add a little more juice along with seasoning.

Remove from grill and let rest 10 minutes. Serve with my homemade BBQ sauce, pickles, and onions.