Remove ribs from the packaging and dry them with a paper towel. Remove the membrane from the bone side of the ribs.
Combine dry ingredients in a bowl to make the dry rub.
Coat all sides of the pork ribs with yellow mustard, then coat with the dry rub being sure to thoroughly cover all sides.
Place the rack of ribs on the preheated Traeger. Smoke on Traeger for three hours at 225°F. Then wrap them in foil along with a tablespoon of bourbon and cook for two hours at 225°F. Finally, remove them from the foil and place them back on the grill grate and cook for one last hour at 225°F.
Once the Traeger ribs are done, allow them to rest for five minutes or so, then cut them apart and serve them with your favorite sides.
Notes
Nutrition: The nutrition facts are for ¼th of the ribs. This is 2-3 ribs once they are cut apart.Leftovers: Store any leftovers in the fridge and consume them within 3-4 days.