Grilled Beef Chuck Country Style Ribs

Country Style Beef Chuck 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 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.

Slice of Country Style Beef Ribs

Grilled Beef Chuck Country Style Ribs

Big, bold beefy flavors from the grill!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Calories 312 kcal


  • 1-2 lbs beef country style ribs

For marinade

  • 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.
Keyword Grilled Beef Chuck Country Style Ribs

11 thoughts on “Grilled Beef Chuck Country Style Ribs

  1. You asked for a name for what they were but I didn’t see a good picture of them before you started so guessing here it may have been be boneless beef chuck shoulder ribs. My name for them. Comes from the beef shoulder and is usually sold as short ribs. Just guessing.

  2. You nailed it.! I have cooked on a grill for many years. I recently cooked my first flank steak. It turned out AWESOME! I cooked these like the flank. Turned out great! Y’all follow those directions and you’ll be fine…. and, have an AWESOME meal!

      1. If people are looking for a good cooking wine, Cabernet Sauvignon is pretty much always the answer for beef. And even in the tiny box, big box or other budget forms, it’s easily something you can both cook with and sip while cooking.

        You want a dry, higher acid (1.5%-3.5%) wine with a dry and either neutral or sour flavor profile to use in things like a pot roast or… anything related to beef. Popular brown gravy and onion gravy mixes typically incorporate some dehydrated dry wine flavors plus added salts to cover both the salty and mild sour flavors we want from beef preparations. The remaining sweetness factor can come from something as ubiquitous as some sautéed yellow onions or small amounts of white or brown sugars added to the rub.

        A good dry sherry will always work in substitute, which is pretty much what most “Cooking Red Wines” are, and in a pinch a Red Wine Vinegar can work fine in lower quantities (I would dilute it with beef broth if possible), but I would not use RWV in overnight or longer marinades as the acid can be far too strong and erode the meat fibers and make a tougher cut go from the fork-tender we desire to being soggy and ruin the meat’s texture (much like an over application of Adolph’s tenderizer can do the same if left to sit for too long in the fridge).

        Red wine means red wine. The basic one used for cooking is generally any cheap Cab Sauv, IMO. Red Wine Vinegar is much better suited to use as a wet soak (while bringing meat up to room temp) or as a slight drizzle on the surface before applying a dry rub than for longer-term things like marinades where you’ll soak the meat in it for hours or overnight (it’s really best where it belongs: as a souring agent for fresh served dishes like salads). RWV is about double the acidity of a cooking red wine or Cab Sauv. Same goes for Apple Cider Vinegar. They are vinegars and not wines, so we should use them as such.

        Those vinegars are best used for meats, be it grilling or roasting, when mixed with lots of something else, even just water. Unless you’re going to slow smoke a brisket, or other really tough piece of meat, you shouldn’t need that level of acidity. And the sourness they offer can easily become over-pronounced if over applied, especially in low and slow grilling or roasting techniques where you might reapply a baste or keep spraying a cut of meat dozens of times throughout the cooking period like you would with a beef brisket or pork butt/front shoulder, where the deep saturation of acids into the large cut of meat throughout the roasting or smoking process is not only desired but pretty much required to get the desired final tenderness.

        Country-Style beef ribs are typically a split of chuck eye. You take the chuck eye and slice it against the grain into 1″-1.5″ thick slices and then split those eye medallions in half for two “ribs” that are also 1″-1.5″ wide. They are the most tender part of a chuck primal, relative to the rest of the chuck, but still require much more cooking time, acids and moisture than something like a rib eye or tenderloin and due to their almost guaranteed marbling even at lower grades, they are almost the polar opposite of a purely lean cut of beef like a sirloin. They barely, but do slide by in terms of being versatile enough to be good for either grilling or smoking, where a full shoulder cut of chuck (chuck roast) really demands braising to see full tenderness on all the tougher outer muscles, so that is why these chuck eye cuts that Country-Style ribs come from are so versatile. You can cook them slow and low like a chuck roast or cook them with a sear like you would a chuck eye steak and still get great results.

        For that reason, you still probably want a slow and low mentality when cooking them. As the recipe says, 1 minute of direct heat per side. You just want to sear them to lock in the juices and then let them smoke, roast or bake them slow and low for much longer to get them tender and up to temperature.

        My personal favorite use for them is to cook them slow and low like I would ribs (follow the recipe here) and then cut them down into 1″-1.5″ cubes and finish them up on the grill on skewers as kebabs with red onions, mushrooms and green peppers.

        1. Very good info, country style beef rib are winner. I have always looked for them in the meat counter, but now know I can just buy a nice chuck roast and slice them up my self and trim them myself and make some wonderous meat on the grill. I will try the red wine for some deeper flavor in my marinade. 🙂

  3. 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!

  4. 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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