Prep the spare ribs. First, pat the ribs dry with a paper towel. Then flip them so they are bone-side up and, using a paper towel for grip, pull the membrane off the ribs. Discard.
Season them. Generously season the ribs with salt and pepper. Add the hickory pellets to the smoker. Then bring the temperature to 225 degrees Fahrenheit and place the ribs on, meat side down, and close the lid.
Cook. Cook them for 4 1/2 hours, until they have a burnt orange color to the outside.
Foil wrap the Traeger smoked ribs. Take the spare ribs off the smoker and wrap them in several layers of heavy-duty aluminum foil or butcher paper. Then put them back on the smoker for another 2 hours.
Rest the ribs. Take the meat off the smoker and let it rest in the foil for at least an hour before serving to allow the meat to reabsorb the juices and make it tender.