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Smoked Ribs With Coconut Rum BBQ Sauce by Journey South

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6

Apple

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.

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Coconut Rum BBQ Sauce

  • 1 Bottle Traeger 'Que BBQ Sauce

  • 2 Cup rum

  • 2 Can coconut milk

  • 2 Medium chopped tomato

  • 2 Clove chopped roasted garlic

Ribs

  • 3 Rack St Louis style ribs, trimmed and membrane removed

  • 4 Tablespoon Traeger Rub

Wrap

  • 6 Tablespoon butter

  • 1 1/2 Cup Brown sugar

  • 1 1/2 Cup agave

  • 1

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

    350 ˚F

  • 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.

    • 1 Bottle Traeger 'Que BBQ Sauce

    • 2 Cup rum

    • 2 Can coconut milk

    • 2 Medium chopped tomato

    • 2 Clove chopped roasted garlic

  • 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.
  • 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

  • 5

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

    • 3 Rack St Louis style ribs, trimmed and membrane removed

    • 4 Tablespoon Traeger Rub

  • 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

  • 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.

    • 6 Tablespoon butter

    • 1 1/2 Cup Brown sugar

    • 1 1/2 Cup agave

  • 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.

    203 ˚F

  • 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.
  • 10

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

Cooking Notes

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