BBQ Herb Crusted Ribs

Make the garlic-herb mixture: Pull the leaves of the herbs from the stems, then place the leaves on a cutting board with the garlic. Sprinkle with a little salt and chop the herbs and garlic together until a coarse paste forms.

Make the ribs: Use a paper towel to pull the membrane away from the bone side of the ribs. Rub the ribs with the olive oil and season with salt and pepper. Rub the garlic-herb mixture over the ribs. Let sit at room temperature for 30 minutes, or wrap in plastic wrap and refrigerate overnight.

When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

Insert the probe horizontally into the center of the meaty section of the ribs, avoiding the bone. Place the ribs directly on the grill grates, bone-side down. Close the lid and cook until the internal temperature reaches 160℉, 1 1/2-2 hours.

Prepare 2 sets of double-layered heavy-duty foil. Place 4 tablespoons of butter on each foil stack. Transfer the ribs to the foil on top of the butter, meat-side down. Place ribs meat-side down over the butter. Pour 1/4 cup of white grape juice over each rack, then seal the packets.

Return the wrapped ribs to the grill and re-insert the probe. Close the lid and continue cooking until the internal temperature reaches 204-205℉, 1 1/2-2 hours more.

Remove the wrapped ribs from the grill and increase the temperature to 450℉. Preheat with the lid closed for 15 minutes. Meanwhile, open the foil packets let the ribs rest while the grill heats.

Return the ribs to the grill and sear for 5 minutes per side.

Remove the ribs from grill and slice between the bones into individual ribs before serving. Enjoy!