Garlic Herb Mixture: De-stem the herbs and place on cutting board along with the garlic cloves. Sprinkle with a little salt and chop herbs and garlic together. Set aside.
For the Ribs: Lay ribs bone side up and remove membrane using a paper towel. Rub ribs with olive oil and season with salt and pepper. Rub herb and garlic mixture over herbs and allow to sit at room temperature for 30 minutes, or refrigerate wrapped in plastic wrap overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place ribs on the grill bone side down and cook for 1.5 to 2 hours or until the internal temperature reaches 160 degrees F when an instant read thermometer is inserted in the thickest part of the meat (not touching the bone).
Once 160 degrees F is achieved, place 4 Tbsp of butter on a double layer of heavy duty foil large enough to create a packet for each rack of ribs. Place ribs meat side down over the butter (4 Tbsp butter per rack). Add 1/4 cup grape juice to foil packet and seal.
Place foil packet back on grill and continue to cook at 250 degrees F for 1.5 to 2 hours or until an instant read thermometer inserted in the thickest part of the meat (not touching the bone) reads 204-205 degrees F.
Remove from grill set temperature to 450 degrees F. Open foil and allow to rest for 15 mins while grill heats up.
When grill comes to temperature, sear ribs for 5 minutes on each side. Remove from grill, slice and serve. Enjoy!
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