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.
Lay the ribs in a baking dish. Pour the apple juice over ribs, using as much apple juice as needed to submerge the meaty side of the ribs. Turn to coat.
Cover and refrigerate ribs for 4 to 6 hours or overnight. Remove the ribs from the apple juice; reserve juice.
Sprinkle ribs on all sides with Traeger Big Game Rub.
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
Transfer the apple juice to a saucepan and place in a corner of the grill, the juice will keep the cooking environment moist.
Arrange the ribs bone side down, directly on the grill grate. Cook for 4 to 5 hours, or until a skewer or paring knife inserted between the bones goes in easily. Check the internal temperature of the ribs, the desired temperature is 202 degrees F. If not at temperature, cook for an additional 30 minutes or until temperature is reached.
Meanwhile, combine the BBQ sauce and brown sugar in a small saucepan. Generously brush the ribs on all sides with the BBQ sauce the last hour of cooking.
Using a sharp knife, cut the slabs into individual ribs. Enjoy!
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