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Trim thick excess fat and remove membrane from ribs.
Rub beef ribs with Trager Big Game Rub and let sit for 1 hour or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 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 degrees F.
Remove ribs from grill and wrap in a double layer of foil. Return to grill at 250 degrees F and continue to cook until internal temperature registers 203 degrees F.
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!
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