Preheat your Traeger Grill to 250°F.

Using a sharp knife, trim off excess fat from the meat side of the beef ribs, leaving a 1/8 inch-thin layer of fat to prevent the meat from drying out. Flip the rack over, meat side-down, and peel off the thick membrane covering the bones using a paper towel for grip.

Evenly massage the ribs with yellow mustard and generously season all over with salt and pepper. Season the ribs 24 hours in advance for best results, or immediately before smoking if you’re short on time.

Transfer the ribs, bone-side down, to the top grate of the Traeger and cook, lightly spraying the ribs every hour with beef broth, until the thickest part of the meat registers around 207˚F, 6 to 8 hours. *Note: Smoke times can take as little as 6 hours or as long as 12 hours depending on the thickness of the meat and ambient temperatures outside of the grill. On a very cold day, the cooking times will be longer due to temperature fluctuations.

Remove the ribs from the grill, wrap them tightly in unlined pink butcher paper and transfer them to a cooler to rest for at least 60 minutes before slicing between the bones. Serve with your favourite BBQ sauce and side dishes.