BBQ Beef Ribs with Rainbow Coleslaw

Traeger Kitchen


BBQ Beef Ribs with Rainbow Coleslaw

Prep Time

1 Hours

Cook Time

6 Hours

Effort

Pellets

Texas Beef Blend

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.

Ingredients

How many people are you serving?

6

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

  • 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

Steps

  • 1

    Trim thick excess fat and remove membrane from ribs.
    Ingredients
    • 4 Pound Beef Ribs

  • 2

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

  • 3

    When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill250 ˚F
  • 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℉.
    Grill Icon
    Grill250 ˚F
    Probe Icon
    Probe160 ˚F
  • 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℉.
    Grill Icon
    Grill250 ˚F
    Probe Icon
    Probe203 ˚F
  • 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.
    Ingredients
    • 1 Tablespoon mustard

    • 1/4 Cup canola oil

    • 1/2 Cup apple cider vinegar

    • 1/2 sour cream

    • To Taste salt and pepper

  • 8

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

  • 9

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

Cooking Notes

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