Argentinian-Style Grilled Beef Ribs

🥩🔥 Transport your taste buds to Argentina with Grilled Beef Ribs! 🇦🇷🔥 Get ready for a smoky, juicy, and mouth-watering experience! 😋🌟 Argentinian-Style Grilled Beef Ribs is a carnivorous delight that features succulent beef ribs simply seasoned with salt then smoked and grilled to perfection.

Ramen, sushi, and tacos may dominate the culinary world, but when it comes to barbecues, Argentinian grilling stands in a league of its own. As an Argentinian friend once told me, the secret lies in simplicity, they just use meat and salt. Argentinians believe in letting the real flavour of meat shine through, with minimal seasoning to enhance its natural essence. In this blog post we have today, we’ll explore the art of Argentinian grilling and present a recipe for mouth-watering Argentinian-Style Grilled Beef Ribs.

To understand the origins of Argentinian grilling, we must delve into the rich history of the country’s beef culture. Cattle were introduced by the Spanish in the 16th century and quickly flourished in Argentina’s vast plains. The gauchos, the men who tended to these cattle, developed the tradition of asado, their beloved barbecue. Gauchos would slow-cook beef, from meat cuts to offal, over slow-burning coals. This method involved attaching a small cow onto a metal asado cross, creating a remarkable spectacle.

The traditional Argentinian grill, known as a parrilla, is an essential tool for achieving authentic flavours. Unlike American charcoal grills, parrillas offer slower cooking with lower heat and longer cooking times. The parrilla features a side firebox for adding wood to refuel the coals and a grill grate controlled by an adjustment arm. Heat refractory bricks line the parrilla, returning the fire’s heat to the grill grates and creating a distinct cooking environment.

In the world of Argentinian asado, beef reigns supreme. While pork chorizos and blood sausages make appearances, beef cuts take centre stage. Familiar cuts like bife de chorizo (NY strip), ojo de bife (ribeye), and entraña (skirt steak) are popular choices. Argentinians love slow-cooking larger cuts, such as beef ribs, which may not be as common in American grilling. Additionally, most Argentinian beef is grass-fed, offering a unique flavour profile with less fat but more gamey taste.

Argentinians believe in letting the meat speak for itself, so elaborate marinades and spice rubs are rare. Instead, they rely on the simplicity of salt and, occasionally, black pepper. The special grilling salt known as sal parrillero is favoured, as its coarse grains dissolve slowly and perfectly complement slow-grilled beef. This minimalist approach allows the true flavours of the meat to shine through.

Argentinian-style grilled beef ribs offer a tantalizing experience for meat lovers around the world. By embracing simplicity and letting the natural flavours of high-quality beef shine through, you can achieve a remarkable barbecue feast. The history, tradition, and techniques of Argentinian grilling add a touch of authenticity to every bite. So, fire up your grill, season your meat with salt and pepper, and let the magic of Argentinian asado transport you to the vast plains of Argentina. ¡Buen provecho!

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Argentinian-Style Grilled Beef Ribs

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Argentinian

Description

Argentinian-Style Grilled Beef Ribs is a carnivorous delight that features succulent beef ribs simply seasoned with salt then smoked and grilled to perfection.


Ingredients

Units Scale

Instructions

  1. Season the beef ribs generously with salt and black pepper.  If you want to use onion and garlic powder, season beef with it as well.  Allow the ribs to rest at room temperature for 30 minutes to let the flavours meld.
  2. Place the seasoned beef ribs on the smoker or grill, ensuring they are not directly over the heat source. Close the lid and let the ribs grill or smoke for 5 hours at 120C.
  3. Light up some charcoal and once embers turn red push the heat towards the beef to make the outer layer charred on both sides.
  4. Once the beef ribs are cooked to perfection, remove them from the smoker or grill and let them rest for 10 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavourful meat.
  5. Serve.

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5 Responses

  1. I am drooling big time, Raymund. Wish I were rich enough to buy some wagyu beef!

  2. This was such a fun post to read! I know Argentina is well-known for its beef, but I appreciated learning more about the grilling culture there. As you know, I love to grill and smoke anything, so I’m particularly intrigued by that Argentinian grill. I wish I could justify adding another grill to the back porch! These beef ribs sound fantastic. Normally, beef ribs here in the States are slow cooked indoors, but now I want to try ’em outdoors. I bet a smoker will get me somewhat close to that Argentinian style.






  3. Hannah says:

    All in the technique here! Proof that simple is often best.

  4. suituapui says:

    I’m not into beef…but the other day, I was so tempted to order the rack of lamb at one place here, RM42.00, around NZD14.00. Cheap eh? But my doctor advised me to stay off red meat…so I decided to save that for another day.

  5. suituapui says:

    I’m off red meat, doctor’s advice but personally, I’d go for lamb. Will go for it once in a while, never mind what the doctor said. LOL!!!

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