Preheat Traeger Grill or smoker of your choice to 225°.
While the grill preheats, prepare the pork. Begin by removing it from the containter, patting it dry with a paper towel and trimming any uneven parts from each rib.
Season the ribs on all sides. First, coat generously in yellow mustard. Then season liberally with your preferred BBQ-flavored seasoning (I like my Double Smoke).
When the grill is hot, place the prepared ribs on the grate and close the lid.
Allow them to smoke at 225° for two hours. Every 30 minutes, open the grill and spray the ribs with apple juice. This helps retain moisture and build a good bark.
After two hours, transfer the smoked ribs to a pan with apple juice, butter, agave syrup, brown sugar, BBQ sauce and apple cider veinegar. Cover tightly with aluminum foil.
Return the pan to the grill, turn up the heat to 275° and continue cooking the ribs.
After 1 hour, check the internal temperature of the ribs with an instant-read probe thermometer. Continue cooking until the thermometer reads 190° (About 1.5-2 hours total at 275°).
Remove the pan from the grill, and transfer the ribs back to the grill grate. Using a spoon, glaze each rib with some additional BBQ sauce.
Cook for an additional 15 minutes until the sauce has set. Transfer to a platter and serve.