Beef Country Style Ribs

by Kevin H. on September 17, 2012 · 4 comments

Country Style Ribs Recipe

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 annihilated 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.


Country Style Ribs Recipe

Country Style Ribs

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Country Style Ribs


  • 1-2lbs beef country style ribs
  • For marinade
  • 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


  1. Marinate the meat for several hours, up to all day.
  2. Prepare your grill for indirect cooking.
  3. Remove the ribs from the marinade and place them on the grill, directly over the heat to sear, just 1 minute per side.
  4. 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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{ 4 comments… read them below or add one }

Jonathan October 8, 2016 at 2:19 pm

I’ve made these several times, and they are awesome. If you can’t find boneless beef ribs, it’s the same cut as chuck roast but cut into strips. The last time I made it, I tweaked it just a it. I doubled the garlic, added a tablespoon of red wine vinegar and reduced the sugar slightly to give it more twang. I also blended a teaspoon of tomato paste into the marinade. It made a deep rich coating when grilled.

Thanks for this great recipe!


Bret Gordon December 22, 2014 at 6:39 am

They’re cut from the chuck roll. Here’s another cooking method that uses braising:


Deborah Gardner June 9, 2014 at 9:49 pm

I love that you marinate then sear then smoke! Sounds delicious.


Anita McGuinn December 4, 2013 at 7:06 pm

I “found” country ribs of beef by accident too. You had good instincts to marinate them. That or slow braising is the way to tenderize them. They are wonderful for barbecue, or for pot roast/stew, etc. I have some waiting to be cooked right now, which is why I’m browsing these recipes.


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