I literally stumbled upon these in the meat section while looking for something else entirely. I wasn’t even quite sure what they were. To be honest, I’m still not sure. What I DO know is they were on sale, and I’m a sucker for meat sales.
I’m also a sucker for new meat challenges. So…what the HECK do you do with country style beef ribs? I’m still not sure, but I’ll tell you what I did because I thought they turned out delicious.
I anialated them with a flavorful marinade. Then I seared in the flavor for a quick minute. Then I added some smoke as they cooked to an internal temperature of about 145. I was extremely pleased with the results and I think you will be too.
But do me a favor – if you know what the heck these things are, or know a better way to prepare them – please share, ok? I like to learn. Thanks.
Ingredients
- 1-2lbs beef country style ribs
- 1/2c red wine
- 1/4c brown sugar
- 2 tbs balsamic vinegar
- 2 tbs worcester sauce
- 1 tbs olive oil
- 1 garlic clove
- Salt & Pepper
Instructions
- Marinate the meat for several hours, up to all day.
- Prepare your grill for indirect cooking.
- Remove the ribs from the marinade and place them on the grill, directly over the heat to sear, just 1 minute per side.
- Move the ribs away from heat source, throw several chunks of hickory on the coals, and smoke indirect for 30-45 minutes at 250, until the internal temperature is 145.
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