BBQ BEEF RIBS WITH RAINBOW COLESLAW
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 HOUR
Cook Time: 6 HOURS
Pellets: TEXAS BEEF BLEND
Serves 6
MAIN
| 1 7/8 kg | Beef Ribs |
| 175 g | Traeger Big Game Rub |
| 3 Teaspoon | mustard |
| 60 mL | canola oil |
| 125 mL | apple cider vinegar |
| 1/2 | sour cream |
| To Taste | salt and pepper |
| 3 | Tri-Colored Carrots, Shredded |
| 950 mL | Red Cabbage, Thinly Sliced |
| 950 mL | Green Cabbage, Thinly Sliced |
| 1 Bunch | Rainbow Chard, Sliced Stems |
| 1/3 | red onion, sliced |
Steps
- Trim thick excess fat and remove membrane from ribs.
- Rub beef ribs with Traeger Big Game Rub and let sit for 1 hour or overnight.
- When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
- 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℉.
- 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℉.
- While ribs finish cooking, make the coleslaw dressing.
- Combine apple cider vinegar, canola oil, mustard, sour cream, salt and pepper to a mixing bowl and whisk. Set aside.
- Mix dressing mixture with carrots, red cabbage, green cabbage, red onion and rainbow chard right before serving.
- Remove ribs from grill, slice and serve with rainbow slaw. Enjoy!