BBQ Beef Ribs with Rainbow Coleslaw

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.

  Ingredients

  • 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.

  Ingredients

  • 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.

  Ingredients

  • 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!