Short Ribs
Rub the short ribs all over with the pork rub. Place in a 5 to 6-quart slow cooker. Add in 1/2 cup of water. Drizzle 1/2 cup of the barbecue sauce over the top of the ribs. Cover and cook until meat is very tender and falling from bone, 4 1/2 to 5 1/2 hours or more on high, 9 to 11 hours or more on low.
Line rimmed baking sheet with aluminum foil. Using tongs, transfer ribs, meaty side up, to prepared baking sheet.
Set oven to Broil.
Adjust oven rack 6 inches from broiler. Liberally brush ribs with remaining 1/2 cup sauce and broil until sauce is bubbling and ribs are beginning to char in spots, about 4 to 6 minutes. Remove ribs from oven, tent with foil, and let rest for 20 minutes.
Place the short ribs on a serving platter. Garnish with green onions. Serve with the slaw on the side.
Slaw
Toss cabbages and carrot with salt in colander and let sit for 30 minutes. Remove from colander and squeeze out any excess moisture.
In a large bowl, combine the buttermilk, mayonnaise, vinegar, pork rub and sugar. Whisk until smooth. Add the cabbage mixture, apple and pecans and toss to coat.
