By Christie Vanover | Published September 19, 2015 | Last Updated March 21, 2023
This is one of the first rib recipes I created before I considered myself a pitmaster.
You don’t need a fancy smoker to make them. They can be prepared on a gas or charcoal grill.
Types of beef ribs
Before I get started with the steps for this recipe, it’s important to understand that there are several different cuts of beef ribs. There are beef back ribs, which are on a full rack, look pretty flat and yield less meat. Then, there are the dino bones or plate short ribs, which are huge and usually come on a rack with 3-4 bones.
You will also find short ribs that are English cut or flanken cut. So many options, I know. Read my tutorial on beef ribs to understand the varieties.
Unlike the cuts I mentioned above, this recipe is for boneless beef ribs. They’re actually not cut from the rib primal, at all. Instead, the rib-shaped strips are cut from the chuck or shoulder of the cow.
I grew up eating boneless beef ribs. They’re a great alternative to the other types of beef ribs, because they tend to be a little less expensive, but just as meaty and flavorful.
My mom prepared beef ribs in a slow cooker. They always turned out tender and juicy, but they lacked the smokey flavor you get from grilling. This recipe makes up for that.
Preparing the marinade
To start, the ribs are marinated in soy sauce, red wine vinegar and beef broth. The soy sauce doesn’t give it an Asian flavor, instead it amps up the umami flavor and beefiness.
The juicy beef ribs marinade also calls for hot sauce and honey. You can adjust the amount of hot sauce based on your heat preference.
Place the marinade in a zip-top bag and add the ribs. Then, seal the bag and massage the meat a bit to help the marinade work itself into the meat.
Place it on a rimmed sheet pan or in a bowl in the fridge and let the marinade do its magic for several hours. If you’re home, toss the bag occasionally during this process for even flavor.
How to cook juicy beef ribs
After the ribs have marinated for at least four hours, set your grill to high or medium-high (375-400F degrees) with a direct heat zone and an indirect heat zone.
Grill over the direct heat for about 5 minutes per side to create a nice char on them. The honey in the marinade will help them caramelize rather quickly, so watch for that.
Next, you’re going to move the beef ribs over to indirect heat and slow cook them at 275F degrees for an additional 30 minutes.
At this point, if you’re cooking on a gas grill and want to get a smokier flavor, you could add some wood pellets to a smoke box or create a wood chip foil pouch, but they’ll be great without the added smoke, too.
After 30 minutes, wrap the ribs up tight in some foil and continue grilling them over indirect heat for 2 hours, or until the internal temperature of the meat reaches 200-205F degrees.
This is basically the slow cooker stage. During this part of the cook, the collagen in the meat will start to break down to give you tender juicy beef ribs.
You could even finish this step in the oven, because you’re essentially just braising the meat now.
When you unwrap the foil, the boneless beef ribs will be soft, and you’ll be left with natural juices that you can pour on top of each serving.
Cooking boneless beef ribs on different types of grills
Turn one burner on high and keep the other burners off. Grill the ribs for 5 minutes per side over the burner that’s on. Move the meat to the side that is turned off and grill for 30 more minutes (with a smoke pouch). Wrap in foil and continue cooking for 2 hours over the indirect heat.
Add charcoal to one half of the grill. Grill the ribs for 5 minutes per side over the hot coals. Move the meat to the side without coals and grill for 30 more minutes (you can add wood chunks for added flavor). Wrap in foil and continue cooking for 2 hours over the indirect heat.
Add charcoal to the grill and place the diffuser plate on top. Heat the grill to 375-400F degrees. Grill the ribs for 5 minutes per side. Adjust the vents and reduce the heat to 275F degrees. Grill for 30 more minutes. Wrap in foil and continue cooking for 2 hours.
Set the grill temp to 400F degrees. Grill the ribs for 5 minutes per side. Reduce the temperature to 275F degrees and grill for 30 more minutes. Wrap in foil and continue cooking for 2 hours.
Heat the oven to 400F degrees. Place the ribs on a foil-lined sheet pan and cook for 10 minutes. Reduce the temperature to 275F degrees. Continue cooking for 30 minutes. Wrap the ribs with foil (use a new sheet of foil, if the current sheet has too much cooked on residue.) Cook for 2 more hours.
With all of the above methods, you’ll know the boneless beef ribs are done, when they reach an internal temperature of 200-205F degrees.
Grilled Tender Juicy Boneless Beef Ribs
- 1/2 cup soy sauce
- 1/2 cup red wine vinegar
- 1/2 cup beef broth
- 2 tbsp Tabasco sauce
- 3 tbsp honey
- 3 lbs boneless beef ribs
- In a small bowl, whisk together the soy sauce, vinegar, broth, Tabasco sauce and honey. Place the ribs in a zip-top bag. Pour the marinade inside and rub to coat. Seal the bag and let marinate at least 4 hours.
- Heat the grill to high. Place the ribs on direct heat and sear on each side for five minutes. Discard the extra marinade.
- Move the ribs to indirect heat (For a gas grill, turn the heat off on one side and move the ribs to that side. For a charcoal grill, push the coals to one side and move the ribs to the side with no coals.). Close the lid and grill for 30 minutes.
- Wrap the ribs in foil and continue grilling for 2 hours. The internal temperature of the grill should be kept at 275 degrees.
- Open the foil pouch and place the ribs on a platter. Pour the broth from the foil pouch over the ribs and serve.
This estimate was created using an online nutrition calculator
Is it possible to use the oven for the 2 hour step? I’d hate to run out of gas in the middle of cooking them.
Yes. You could absolutely do that.
We have used this recipe several times & it turns out great each time!!! You just can’t get in a hurry!
Prefect, just perfect! Was a bit worrying as I used Russian style mangal so controlling exact internal temperature was a challenge, however all went just fine.
Can any herbs or spices be added to the marinade?
i made these tonight and holy wow! i am officially a girl that can GRILL! I used a small charcoal weber grill on my stoop and played around with the vents so it wouldn’t overheat. They came out so juicy and just fell apart with the fork!
in the marinade i also added a tad of brown sugar and garlic powder. Thank you for giving me my first grilling recipe behind my usual hot dogs and burgers. My husband was blown away at what i grilled all by myself and I’m so proud tonight!This recipe is a must try. Yes, girls can grill! :)
Way to go, Melissa! Sounds like you rocked it.
Thank you Christie!! I actually have them marinading in my fridge now AGAIN! These have become our weekly summer grilling staple :-) The natural juices that it creates is amazing. Im looking forward to torturing the neighborhood again later when I put these on the stoop grill!!! Also for anyone interested, Aldi sells country style beef ribs that rock and they are only about $8/pound.
Is there anything else I could use if I don’t have red wine vinegar?
You could use apple cider vinegar.
We have made these about 5 times now! Each time we followed the recipe exactly as written. They have an amazing taste & very, very tender!!! The key is to follow the directions & you will have a great outcome each time!!! This, as leftovers, is really good!!!
Yes!! The leftovers are even as amazing as fresh off the grill!! My husband and i try to beat each other to the leftovers the next day :-)
I made these last night and they were fantastic! I started them on the grill and then finished them in the oven for the last 2 hours. My family loved them as well. This recipe is definitely a keeper!
Hi, I use an old parks department open grill, what would change not having it covered with a lid?
Yes. For this recipe, you really need to be able to cover it to lock in the heat and create an oven-type environment.
Well Ms. Christie, I am attempting this (your recipe) for the first time.. I’m at the hot grill stage now.. about to foil.. so I’ll repost after end result .. smelling great … I can’t wait 😋
I hope it turned out great.
I have a grill that is round with one circular burner. How do I get an indirect heat from this type of grill?
When you say circular burner, does it actually have a burner or a circular grate with coals underneath?
Im a guy but new at grilling anything but burgers and hotdogs lol. Marinated 6 beef boneless ribs over night with a dry rub, got grill hot 600° and cleaned and oiled grating. Cooked each side of ribs for about 2.5 min over high with lid open to get marks, moved over to indirect heat and put some bbq on top and closed lid and set to 275°, i rotated every 5 min and added bbq till all sides were covered, after 30 min i wraped up and grilled for 2 hours with my grill temp saying about 300° but a probe laying on foil saying about 275°. I think they were the best ribs i ever had. Thanks
Hello ! I am going to try your recipe however my ribs are bone in any tips or changes you’d recommend?
It depends on if you’re cooking back ribs or short ribs. Here’s a recipe for bone-in short ribs https://girlscangrill.com/recipe/smoked-beef-short-ribs/
Once in the foil, do u place them back on the indirect side?
Hi! I just read your reply😄
I came back to this recipe because even though they were bone in they turned out great.
I’m making them again… This time I used balsamic mixed with regular vinegar and added a large garlic clove to the marinade. I also am skipping the foil and transferring to my cast iron pan with a lid. The foil is a PITA, IMO.
This sounds great!! However, we are suppose to get bad storms this week. Was wondering if I did this in the crockpot would I keep the recipe the same??
It should work, but you’ll probably need to strain the grease off the top.
This was my first attempt at making beef ribs on a grill, it turned out great! I followed the cooking instructions to a tee and it was perfect. I added mustard powder and garlic powder to the marinade and let it sit over night.
This is how I always make my Beef Finger Ribs. They turn out great every time. Sometimes I get lazy and use a generic marinade in a bag (with an extra shot of bourbon). However, still the same procedure, marinade, grill over direct heat, indirect heat, finish wrapped in foil. Perfect every time. 5 Stars
Are these actual boneless ribs If so what cut of the ribs? Or are they actually “country style” beef ribs ? That being chuck..
Yes. They’re country style chuck ribs.
Can these sit in the marinade for 24 hours or more?
I don’t recommend marinating for more than 8 hours. Because there is vinegar in the marinade, it breaks down the meat. Too long and it can cause the meat to become a little rubbery.
I don’t like using soy. Any other suggestions ? Thank you
You could use Worcestershire sauce
How would you cook them if using a Green Mountain Grill Smoker or Traeger?
Heat the grill to 400F and sear (or sear indoors in a cast iron pan). Reduce the heat to 275F. Smoke for about 30 minutes. Then, wrap and cook for about 2 more hours.
It will not let me rate it 5 stars so I will just comment. Great recipe, My short ribs were bone in and I could have did the foil time 30 min less. Still very tender but not as juicy as described. Only thing left in the foil was grease. I did not have red wine vinegar so I used 1/2 white wine vinegar and 1/2 Marcella wine. They were delicious.
Made these tonight. Had to substitute some ingredients. I don’t have any red wine vinaigrette, but I did have a spicy Asian vinaigrette dressing. I also had beginner grilled issues with keeping my grill at 275. So for like an hour it was around 300-350. But I kept an eye on it and got it down as soon as I could. They still came out amazing and tender. I also added some butter when I wrapped them in foil for the 2 hours. I paired with roasted garlic mashed potatoes and roasted Brussels topped with “everything but the bagel” seasoning. So so good. My husband was very very pleased.
😄How thick are the ribs in this recipe?
We have used this recipe many times. The results are always perfect. Simple, easy and always delicious.
Thank you for sharing :)
Amazing my family cannot get enough of these. My son used the leftovers and made nachos and then I made and tacos.
My family and I all loved this so much..I did have to take them off after the 30 min off heat however because they were burning..I transfered to the foil and put in oven at 200 for an hour. Super juicy! My grill was def too hot but my tweaks worked just fine! Delicious and loved the marinade! I didn’t have the red wine vinegar but substituted rice vinegar..Will be making again with the red wine vinegar :)
I am going to try this marinade. Sounds so yummy. I usually just use zesty Italian dressing with some extra garlic and spice to marinate overnight and then grill brushing more modified dressing and all was good, but this marinade sounds better, I love the seared outside and tender, juicy inside from grilling, that is what I would miss from making in the oven or slow cooker.
Thanks all, Lori D=L
Excellent recipe. I did substitute the honey with brown sugar and used red cayenne pepper and garlic powder instead of tobasco but other than that stuck to the recipe. For the 2 hours at 275, I wrapped the ribs and moved them to the oven. The leftovers were as good as the first night for the two of us. I will definitely do this one again.
When u put the ribs back on wrapped in foil. Do we place them on indirect heat ? Thanks
Yes. Continue cooking them over indirect heat.
How long would you cook them using a pellet smoker if you have 2 small racks.. I had the butcher cut the giant rack straight down the middle. I heard that it can take longer if the ribs aren’t cut into singles. I am making your recipe for Thanksgiving. It really looks delicious and simple!
If you have 2 small racks of ribs, it sounds like you are using bone-in beef plate ribs. This recipe is for boneless beef chuck ribs.
For the bone-in ribs, try this recipe: https://girlscangrill.com/recipe/beef/beef-plate-short-ribs/
Great recipe! I’ve used it several times always starting on the grill and then moving to to the oven at 275 for the final 2 hours. I exclude the honey and tobasco, and use a rub of garlic powder, ground red pepper and brown sugar before adding to the marinade.bag.
Just an outstanding recipe! Question on cuts of meat: How about trimmed tri-tip? We can’t always get the boneless short ribs here.
You could try the tri-tip, but because it comes from a different muscle, the marbling will be different. A better alternative would be a beef chuck roast cut into rib-like sections.
Can I marinade overnight
Sure. It would be nice and tender if marinated overnight.