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 Hours
Cook Time
6 Hours
Pellets
Texas Beef Blend
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
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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