Steps

• 1

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 2

  Make the Coconut Rum BBQ Sauce. In a cast iron pan, add the Traeger 'Que BBQ Sauce, rum, coconut milk, tomatoes, and roasted garlic. Stir to combine.

• 3

  Place the pan directly on the grill grates. Close the lid and cook for 45-60 minutes until the sauce thickens slightly and the flavors have come together.

  350 ˚F / 177 ˚C

  00:45

• 4

  Remove the sauce the from the grill. Reduce the grill temperature to 250°F. Transfer the sauce to a blender and puree until it is smooth. Reserve it until ready to sauce the ribs.

  250 ˚F / 121 ˚C

• 5

  Make the ribs. Season the ribs with Traeger Rub on both sides.

• 6

  Insert the probe horizontally into the meaty section of the ribs, avoiding the bones if possible. Place the ribs directly on grill grates, bone-side down. Close the lid and cook for 3 hours.

  250 ˚F / 121 ˚C

  03:00

  Super Smoke

• 7

  Stack 2 pieces of 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. Remove the ribs from the grill. Place the ribs meat-side down on the brown sugar mixture and wrap them tightly. Repeat with the remaining racks.

• 8

  Place the wrapped ribs, meat-side down, directly on the grill grates. Close the lid and cook until the internal temperature reaches 203 °F, around 1 1/2-2 hours.

  250 ˚F / 121 ˚C

  203 ˚F / 95 ˚C

  01:30

• 9

  Remove the ribs from the grill and cover each rack with 1/2 cup of the Coconut Rum BBQ sauce. Rewrap the ribs and return them to the grill for an additional 10 minutes to allow the sauce to thicken.

  250 ˚F / 121 ˚C

  00:10

• 10

  Remove the ribs from the grill and slice them between the bones for serving. Enjoy!