When we grill beef ribs in North America, we typically use cuts that require a long, slow roast and lots of basting to become tender and flavorful. In Argentina, ribs are cut differently – crosswise across the bone so that each pieces has larger, thin portion of rib meat interspersed with smaller pieces of bone. When the rib meat is butchered this way, there is less connective tissue and the meat can cook fast and hot on the grill without becoming tough. This cut is called “flaken-style” in US supermarkets, and is popular for Korean bbq ribs, which are seasoned with a salty-sweet marinade.
In Argentina, these “flaken-style” ribs get just a generous seasoning with salt before they go on the grill (ideally with some hardwood smoke for flavor). Serve them with garlicky chimichurri sauce.
For this meat 8 lbs
Build a hot fire in your grill. Spread the coals out over half your grill so that you can cook over both direct and indirect heat. Let the grill get hot.
Place the meat on the bone side of the grill. Add salt. cook for 2 hours
Then turn the meat. and cook for 1 hour more or to taste, if you like more juicy or not. Add Chimichurri and Enjoy!!!!
Remember: According to the size of the meat will fire exposure
Example: these ribs will cook completely in half hour each side. They have 1 inch. Over low heat, very slow
Tip 1: When shopping for short ribs, look for the meatiest, well-trimmed ribs you can locate. Long-bone cuts are sometimes available, but you’ll often have to special-order them from the butcher at least two days in advance. Allow 12 to 16 ounces per diner; roughly half the weight will be lost through fat and bone waste.
Tip 2: The secret is in the slow barbecue use: natural wood charcoal, and NOT use Lighter Fluid to turn.
The fire is lit with wood collected, dried twigs.