Huwa Boneless Beef Ribs
If you crave rich, tender BBQ ribs without the fuss of bone-in cuts, these Huwa boneless beef ribs are an excellent choice. We started with quality boneless ribs from Huwa Reserve and transformed them through a long, slow braise in a savory liquid of Country Bob’s marinade, red wine, and brewed coffee. After braising, the ribs are seared and finished with Stubb’s Original BBQ sauce for a glossy, flavorful crust. Serve with grilled vegetables and a fresh potato salad for a satisfying meal.
These ribs were braised for three hours using coffee-flavored wood pellets to add a subtle, smoky depth that complements the braise liquid.
Huwa Boneless Beef Ribs
A Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 3 hours braise, 20 minutes sear
Grill: Louisiana Wood Pellet Grill
Pellets: Coffee
Ingredients: Huwa Boneless Beef Ribs
- About 6 pounds boneless beef ribs
- Country Bob’s Marinade
- 2 cups brewed coffee
- 1 cup red wine
- Garlic cloves to taste (we used roughly two large handfuls, smashed)
- ½ cup dried minced onion
- Stubb’s Original BBQ sauce for finishing
3 Hour Braise @ 250 Degrees
Huwa Boneless Beef Ribs
A Pellet Grill Recipe
Directions: Huwa Boneless Beef Ribs
Combine the Country Bob’s marinade, red wine, brewed coffee, smashed garlic, and dried minced onion in a grill-safe roasting pan. Add the ribs, turning to coat thoroughly. Cover and refrigerate for a few hours; overnight marination is best for deeper flavor. Remove from the fridge and allow the ribs to come to room temperature before cooking.
Cooking Directions: Louisiana Wood Pellet Grill
Prepare your pellet grill by checking the pellet supply and topping off or switching flavors as desired. Clean the grates and set the grill to 450°F (230°C) for about 15 minutes to burn off residue and warm the grates. This quick high-heat start helps create a clean cooking surface.
After the grates are clean, reduce the temperature to 250°F (121°C) for the braise. Place the covered roasting pan directly on the grill and let the ribs braise in the smoky environment for approximately three hours. This low-and-slow phase allows the meat to become tender and absorb wood smoke flavor from the coffee pellets.
- Ready to Sauce
Once the three-hour braise is complete, raise the grill temperature to 350°F (174°C) and remove the pan. This is a good time to cook your side dishes on the grill so they pick up some of the same wood-fired flavor. When your vegetables are nearly done, return the ribs to the grill. Sear for about five minutes per side to develop color and texture, then brush generously with Stubb’s Original BBQ sauce and cook another five minutes per side to set the glaze. The result is tender meat with a caramelized, flavorful crust.
- Sauced
A quick note about pellet choices: recipes are guidelines, and experimenting is encouraged. Woods like coffee, hickory, oak, or fruitwoods will all impart different nuances. When smoking at or below 250°F, the wood pellets contribute noticeable smoke flavor; at higher temperatures the effect is reduced because cooking dominates over smoking. Mix and match pellets until you find a profile you enjoy.
- Grilled Onions & Zucchini
About Our Recipes
We test our recipes on a variety of grills, from pellet grills like Louisiana, Royall, and Traeger to traditional charcoal and wood-burning setups. Our goal is to offer approachable, lower-fat grilling methods that deliver great flavor and can be adapted to most good BBQ equipment. The essentials are time and temperature: controlling those two elements yields consistent results whether you’re using a pellet grill, gas, or charcoal.
While some recipes require precise steps—baking bread is a good example—most BBQ techniques are flexible. Don’t be afraid to tweak ingredients, cooking times, or pellet blends to suit your taste. If weather forces you indoors, the oven or a slow cooker can reproduce the tender texture, though you’ll miss the distinctive outdoor smoke flavors.
Take this recipe as a foundation: experiment, make it your own, and enjoy the process. Happy grilling.
Live your passion,
Ken & Patti
Acknowledgments
We appreciate the ingredient and equipment brands that inspired this recipe, including Country Bob’s sauces and marinades, Huwa Reserve beef, and the variety of pellet and grilling tools we use while developing recipes. Special thanks to those who create quality products that help backyard cooks achieve great results.
