Add all ingredients to a mixing bowl and stir to combine; set aside.
For the Ribs:
Preheat your Traeger Grill to 180F (turn on Super Smoke if your Traeger has it). If using a conventional grill, setup a 2-zone fire for indirect heat.
Pat ribs dry with paper towel and trim excess fat. Place the ribs meat-side down and use a paring knife to scrape off an 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.
Rub both sides of the ribs with mustard and generously season with Uncle Ronny’s Magic Dust. Transfer ribs to the Traeger, bone-side down. If using a conventional grill, place ribs over indirect heat. Close the grill door and smoke for 3 hours.
Remove the ribs from the grill and wrap with parchment paper. Follow by tightly wrapping with tin foil to hold the paper in place and prevent steam from escaping. Return wrapped ribs to Traeger or grill, bone-side up, raise the heat to 225F and cook 2 hours or until the thickest part of the ribs registers between 200F and 205F on a meat thermometer.
Remove ribs from grill and unwrap. Brush both sides with Tessemae’s Organic Matty’s BBQ Sauce and return to grill to cook for an additional hour. Lightly baste ribs with sauce every 20 minutes. Finish with a final coat of sauce and serve.
This recipe makes 1 rack of ribs. For additional racks, increase spice rub and sauce measurements but keep the same proportions.