Preheat your Traeger Grill to 250F. If using a conventional grill, setup a 2-zone fire for indirect heat.

Pat the ribs dry with paper towel and trim off excess fat. Place the ribs meat-side down and use a spoon or paring knife to scrape off one edge of the membrane. Grab hold of the membrane with a piece of paper towel and slowly peel it back until it is all removed.

Add the coriander seeds to a mortar and pestle and lightly crush them until coarsely ground. Add the paprika, celery seed, salt and pepper and stir to combine.

Evenly massage both sides of the ribs with mustard and generously season with the spice rub. Transfer the ribs to the top rack of the Traeger, bone-side down. If using a conventional grill, place ribs over indirect heat and place a foil packet with soaked wood chips over direct heat. Close the grill door and smoke the ribs for 3 hours.

Prepare two individual sheets of butcher paper and two individual sheets of heavy-duty aluminum foil (large enough to individually wrap each rack of ribs). Brush each sheet of butcher paper with melted beef tallow. Lay each rack of ribs on top of each sheet of butcher paper, bone side-up, and wrap tightly. Wrap each packet again with aluminum foil. Return the wrapped ribs to the Traeger or conventional grill, bone-side up, and cook for 2 hours or until the thickest part of the ribs register between 203F and 205F and is probe-tender.

Carefully unwrap the foil and tear open the tops of the butcher paper, reserving any liquid in the bottom of the packets, and expose the ribs, meat-side up. Crimp the edges of the foil to create a boat. Lightly brush the ribs with Uncle Ronny’s Barbecue sauce and return them to the Traeger or grill. Cook for one more hour, brushing with a thin coat of barbecue sauce every 20 minutes, until the ribs are tacky and turn mahogany in colour. Remove the ribs from the grill, brush with a final coat of barbecue sauce and serve.