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 underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
Season both sides of ribs with Traeger Beef Rub (Today I used "Texas Brisket Rub" by Suckle Busters
When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
Arrange the ribs on the grill grate, bone side down. Cook for 8-10 hours, spritzing or mopping with apple juice every 60 minutes until internal temperature reaches 205℉.
Slice between ribs and serve immediately. Enjoy!
This recipe I found at Traeger Grills and have included the link for you to view.