The Beef Industry calls them boneless Beef Ribs, but they're not. And they go by a few different names including Beef Chuck Western Style Ribs, and Country Style Beef Ribs. So what are they? They're actually beef chuck cut off the shoulder clod. And they can be one tough piece of meat. To get them fork tender you all you need to do is braise them. Watch the BBQ Pit Boys cook 'em up real moist and tender with these few easy tips and tricks.
Country style ribs
1⁄4 Cup (4 tbs) (as needed)
1 1⁄2 Bottle (1.5 l) (as needed)
3 Cup (48 tbs) (of your choice, more or less as needed)
1. Coat beef with oil and season it with salt and pepper.
2. Preheat grill using applewood chunks.
3. Place meat on direct heat and let it sear for about 1-2 minutes on each side.
4. Transfer it to a cast iron pan and pour a bottle of beer and sauce to cover the meat. Bring it to a slow simmer and cook for 2 hours.
5. Turn the pan once after 20 minutes, cover and cook further, turning ribs occasionally.
6. Add more beer and sauce if needed. Cook until fork tender.