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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

30 Min

Cook Time

6 Hr

Pellets

Hickory

Ingredients

This recipe serves:

6

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Units of Measurement:
main
4 Pound Beef Ribs
As Needed Traeger Beef Rub
Dressing
1 Tablespoon Mustard
1/4 Cup Canola oil
1/2 Cup apple cider vinegar
1/2 Cup sour cream
To Taste Salt
To Taste Pepper
Coleslaw
3 Tri-Colored Carrots, Shredded
4 Cup Red cabbage, thinly sliced
4 Cup Green cabbage, thinly sliced
1/3 Medium red onion, thinly sliced
1 Bunch Rainbow Chard, Sliced Stems

Steps

  • 1

    With a sharp knife on a cutting board, trim the ribs of excess fat and remove the membrane from the ribs. Rub the beef ribs with Traeger Beef Rub and let sit for 1 hour, or refrigerate overnight.

  • 2

    When ready to cook, set the Traeger temperature to 250°F and preheat with the lid closed for 15 minutes.

    250 ˚F / 121 ˚C

  • 3

    Insert the probe horizontally into the center of the meaty section of the ribs. Place the ribs directly on the grill grates. Close the lid, and cook for 2 hours or until the internal temperature reaches 160°F.

    250 ˚F / 121 ˚C

    160 ˚F / 71 ˚C

    02:00

  • 4

    Remove ribs the from the grill, and wrap in a double layer of foil.

  • 5

    Return the ribs to the grill grates. Close the lid and continue to cook until the internal temperature reaches 203°F.

    250 ˚F / 121 ˚C

    203 ˚F / 95 ˚C

  • 6

    Make the coleslaw dressing. In a medium bowl, add the mustard, canola oil, apple cider vinegar, sour cream, salt, and pepper, and whisk. Refrigerate until ready to serve.

  • 7

    In a large bowl, add the carrots, red cabbage, green cabbage, red onion, and rainbow chard, and mix with the dressing just before serving.

  • 8

    Remove the ribs from the grill. Slice between the bones and serve with rainbow slaw. Enjoy!

My Notes


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