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
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.4 Pound | Beef Ribs |
As Needed | Traeger Beef Rub |
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 |
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.
4 Pound Beef Ribs
As Needed Traeger Beef Rub
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
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.
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
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.
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
8
Remove the ribs from the grill. Slice between the bones and serve with rainbow slaw. Enjoy!