By Journey South Outfitters
Add a taste of the tropics to your next rack. This recipe features slow-smoked ribs finished off with a homemade coconut rum BBQ sauce that’s perfect for your next summer cookout.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1 Bottle | Traeger 'Que BBQ Sauce |
2 Cup | white rum |
2 Can | coconut milk |
2 | Tomato, chopped |
2 Clove | garlic |
3 Rack | St. Louis-style ribs |
4 Tablespoon | Traeger Rub |
6 Tablespoon | butter |
1 1/2 Cup | brown sugar |
1 1/2 Cup | agave |
1
For the BBQ Sauce: When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
350 ˚F / 177 ˚C
2
Chop up tomatoes and garlic and add all ingredients to a cast iron pan. Mix to combine. Place the pan directly on the grill grate and cook for 45 to 60 minutes. Remove from grill grate and transfer to a blender. Puree until smooth. Reserve until ready to sauce ribs.
350 ˚F / 177 ˚C
01:00
3
For the Ribs: Reduce grill temperature to 250 degrees F. Trim ribs and remove membrane. Season ribs with Traeger Rub and place directly on grill grate rib side down or in a Traeger rib rack with the bone resting on the rack. Cook for 3 hours.
250 ˚F / 121 ˚C
03:00
Super Smoke
4
Stack 2 pieces of tin foil on the table large enough to cover one rack of ribs. In the center of the foil place 3 Tbsp butter, 1/2 cup brown sugar and 1/2 cup agave.
5
Place the ribs meat side down on top of the brown sugar mixture and wrap tightly. Repeat with remaining 2 racks.
6
Place all ribs directly on the grill grate (no rack) meat side down and cook an additional 1-1/2 to 2 hours or until internal temperature reaches 203 degrees F.
250 ˚F / 121 ˚C
203 ˚F / 95 ˚C
Super Smoke
7
Remove ribs from the grill and cover each rack with 1/2 cup Coconut Rum BBQ sauce. Rewrap and return to grill an additional 10 minutes to allow sauce to thicken.
8
Remove ribs from the grill and slice. Enjoy!
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