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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.
4 Pound Beef Ribs
Traeger Beef Rub
1 Tablespoon Mustard
1/4 Cup Canola oil
1/2 Cup apple cider vinegar
1/2 Cup sour cream
Salt
Pepper
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
4 Pound Beef Ribs
As Needed Traeger Beef Rub
: 250 ˚F
: 250 ˚F
: 160 ˚F
: 250 ˚F
: 203 ˚F
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
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