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Argentinian BBQ (Cow ribs with Salsa Criolla)
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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Welcome to The Pit!. Those ribs look fantastic. The ribs and the salsa criolla will be my weekend meal for sure. Let me know how you cooked them. I usually do a slow roast, but yours sound hot and quickly cooked. How far from the coals do you cook the meat? Keep sending Argentinian recipes!!
The OmegaDog
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Hi! Its direct fire, about 7 inches or less above the charcoal. If the ribs are thin, the cook time is about 30 minutes, 15 or 20 per side. If the ribs are thick (like "costillar"), I would say 1 hour the bone side and 30 minutes to finish the other side. The seasoning is salt and white pepper powder. Make sure that the moment you put the meat on the grill, the meat is at room temperature.
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Charter Member
- Aug 2014
- 2219
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
Great Post Jimena!!.. I appreciate the tutorial on Argentinian BBQ...(Asado) Your food looks awesome. I have never tried that cut. I will be trying soon. I will also be trying your Salsa Criolla. Thanks for the recipe. I am interested in learning more about Argentinian cooking and food. Keep your posts coming.
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