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BBQ Beef Ribs with Rainbow Coleslaw

BBQ Beef Ribs with Rainbow Coleslaw

By Traeger Kitchen

What's more American than ribs and coleslaw? Pair this hearty rack with a light and vibrant coleslaw that has summer written all over it.

Prep Time

1 Hr

Cook Time

6 Hr

Pellets

Texas Beef Blend

Ingredients

Number of People Serving

6

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Units of Measurment:
main
4 Pound Beef Ribs
6 Ounce Traeger Big Game Rub
1 Tablespoon mustard
1/4 Cup canola oil
1/2 Cup apple cider vinegar
1/2 sour cream
To Taste salt and pepper
3 Tri-Colored Carrots, Shredded
4 Cup Red Cabbage, Thinly Sliced
4 Cup Green Cabbage, Thinly Sliced
1 Bunch Rainbow Chard, Sliced Stems
1/3 red onion, sliced

Step

  • 1

    Trim thick excess fat and remove membrane from ribs.

  • 2

    Rub beef ribs with Traeger Big Game Rub and let sit for 1 hour or overnight.

  • 3

    When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.

    250 ˚F / 121 ˚C

  • 4

    Place ribs on grill and cook for 2 hours or until a thermometer inserted in the thickest part of the meat (not touching the bone) reads 160℉.

    250 ˚F / 121 ˚C

    160 ˚F / 71 ˚C

  • 5

    Remove ribs from grill and wrap in a double layer of foil. Return to grill at 250℉ and continue to cook until internal temperature registers 203℉.

    250 ˚F / 121 ˚C

    203 ˚F / 95 ˚C

  • 6

    While ribs finish cooking, make the coleslaw dressing.

  • 7

    Combine apple cider vinegar, canola oil, mustard, sour cream, salt and pepper to a mixing bowl and whisk. Set aside.

  • 8

    Mix dressing mixture with carrots, red cabbage, green cabbage, red onion and rainbow chard right before serving.

  • 9

    Remove ribs from grill, slice and serve with rainbow slaw. Enjoy!

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