GRILL
G E T T E R S
FOOD + DRINK
TURN UP THE BBQ HEAT AND PREPARE FOR THE WOW-FACTOR WITH THESE DELICIOUS DISHES THAT ARE PERFECT FOR ENTERTAINING IN STYLE THIS SUMMER !
BBQ Beef Ribs with Rainbow Coleslaw Recipe by Harvey Aycliffe for Tom Hixson of Smithfield , www . tomhixson . co . uk
Ingredients :
• 1.8kg beef ribs
• 170g Traeger Big Game Rub
• 1 tbsp mustard
• 60ml canola oil
• 120ml apple cider vinegar
• 120ml sour cream
• Salt and pepper to taste
For the slaw :
• 3 tri-coloured carrots
• 400g red cabbage , shredded
• 400g green cabbage , thinly sliced
• 1 bunch rainbow chard , thinly sliced
• 1 / 3 red onion , sliced
Method :
1 . Take the ribs and trim any excess fat and remove the membrane .
2 . Next , using the Big Game Rub , rub the mix into the beef ribs and allow to sit for 1 hour or overnight .
3 . When ready to cook , set the grill to 120 ° C and allow to preheat by keeping the lid closed for at least 15 minutes .
4 . Place the ribs on to the grill and cook for 2 hours or until a thermometer inserted in the thickest part of the meat ( not touching the bone ) reads 70 ° C .
5 . Remove the ribs from the grill and wrap up in two layers of foil .
6 . Return the ribs to the grill at 120 ° C and continue to cook until the internal temperature hits 95 ° C .
7 . While the ribs finish cooking *, prepare the coleslaw dressing by combining the apple cider vinegar , canola oil , mustard , sour cream , salt and pepper to a mixing bowl and whisk . Set aside .
8 . Mix the dressing mixture with the carrots , red cabbage , green cabbage , red onion , and rainbow chard right before serving .
* Always ensure meat is cooked thoroughly before serving .
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