1.Trim any excess hard fat and membrane from the back of the 6 pounds of spare ribs. Season generously on all sides with a blend of Papa G's Rub It All GPS Seasoning, Meat Church Bbq Rub (Holy Cow), and Honey Hog Bbq, ensuring an even coating.

2.Preheat your Traeger Pro 575 to 225°F using Competition Blend Pellet Grills. Allow the Smoker to stabilize at temperature for 15-20 minutes before loading the ribs.

3.Place the seasoned spare ribs directly on the grill grates. Close the lid and smoke at 225°F until a dark mahogany bark has formed and the internal temperature reaches 165°F, which typically takes about 3 hours.

4.Once the internal temperature of the ribs hits 165°F, carefully remove them from the Smoker. Wrap each rack tightly in butcher paper or heavy-duty aluminum foil to help them tenderize and push through the stall.

5.Return the wrapped ribs to the Traeger at 225°F. Continue cooking until the internal temperature reaches 195°F and a probe slides into the meat with very little resistance, like warm butter. This usually takes anOther 2-3 hours.

6.Once the ribs reach 195°F and are probe tender, remove them from the Smoker. Leave them wrapped and allow them to rest on the counter or in a dry cooler for at least 30-60 minutes to allow the juices to redistribute.

7.Unwrap the rested ribs and slice them between the bones. Serve immediately.