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 cooked the ribs on my Weber charcoal grill and the process for grilling them was pretty simple. The ribs were:
- Soaked with a flavorful marinade.
- Seared over hot coals for one minute per side.
- Moved to indirect heat and smoked 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.
Update: I have done a little more researching and am pretty sure that these are portions of beef chuck that have been cut from the ribs. The section of ribs that is left after the meat is taken off is often sold as Beef Chuck Riblets.
Grilled Beef Chuck Country Style Ribs
- 1-2 lbs beef country style ribs
- 1/2 c red wine
- 1/4 c brown sugar
- 2 tbs balsamic vinegar
- 2 tbs worcester sauce
- 1 tbs olive oil
- 1 garlic clove
- Salt & Pepper
- 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.