Plan ahead, this recipe brines overnight.
In a large mixing bowl, combine the salt, brown sugar, water, and apple cider and stir until the salt and sugar crystals dissolve. Stir in the garlic and bay leaves.
Put the roast in a large sturdy resealable plastic bag and pour the brine over the meat. Seal, return to the bowl (to prevent leakage), and refrigerate for at least 8 hours or overnight.
Remove the roast from the brine and pat dry with paper towels. (Discard brine.) Tie the roast between each bone with kitchen twine. Season generously with pepper. (Don't forget the ends.)
Place on a rack, fat side up, in a shallow roasting pan. Wrap the bones with foil to prevent them from overbrowning.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.
Make the glaze: In a small saucepan, bring the 2 cup of apple cider and the rosemary to a boil over medium-high heat and reduce by half. Whisk in the mustards, honey, applejack, if using, and the molasses. Keep warm.
Put the roasting pan on the grill grate and roast the meat for 1 hour. Brush with the glaze. Continue to roast until the internal temperature of the meat reaches 145, another 45 minutes to 1 hour, brushing once more with the glaze.
Let the meat rest for 20 minutes.
Remove the foil from the ends of the bones, then snip and remove the kitchen twine. Brush with the remaining glaze before slicing into individual chops.
Please note: If substituting table salt for kosher salt, use half the amount.