3 racks smoked on a Traeger:

  • applewood pellets
  • dry rub of salt, black and white pepper, sweet paprika, brown sugar, garlic powder, celery salt, and a little cayenne
  • low smoke at 180° for an hour
  • up to 230° for 3 hours
  • intermittent mop of apple cider vinegar, Worcestershire, and beer
  • applied glaze of orange preserves, apple cider vinegar, and bbq sauce
  • up to 250° last hour

The thicker rack wasn’t quite there at the end, but it’ll be fine as leftovers.