Argentine Grilled Beef Ribs | Argentine Grill | Ballistic BBQ 

I like you're twist on the traditional. Being raised in the Argentine culture, you don't brush chimichurri on the meat while cooking until after it is cooked. Chimi is very basic in Argentina - Buenos Aires. Non roasted garlic, parsley, oregano, red wine vinegar, olive oil, paprika, pepper flakes, S&P and that's it. Simplicity.

Really beautiful! Usually in Argentina we cooked from the bone side first, until the bone its very hot. Thanks for all Greg!

We normally do not use olive oil for chimichurri - reason is it modifies the flavour of the herbs, and it will always taste different depending on the brand. Better use a more neutral oil. Also, chimichurri, add when done, otherwise the herbs burn. Ribs are normally done bone down mostly, never on the side. Overall good work! Keep it up.

My Dad's from Hungary and they used to grill that way in the old days, and still doing so. It's so nice to see that this intuitive cooking has a revival! Greg, thank you for this perfect job!

Greetings from Argentina, I love that you like our way of roasting meat, I tell you that we carry out the same procedure with pork, chicken, goat, sheep, etc. The cooking times and the age of the animal to be slaughtered change. One fact that may interest you is that just as liquors are aged in barrels made of various types of wood, also when grilling using different types of firewood the flavor of what you are cooking changes. Preferably, you should avoid treated wood, or with resins, give a very strong flavor to the roast, in some cases it can be toxic. The usual thing is to use natural firewood, as hard as possible that does not have tannins or resins. There you have a different tip to experiment flavors by changing the wood to burn. Greetings.

tira de asado !! greetings from argentina, it's an honor to see our culture in your channel, cheers greg

Greg, The Mentor I never met. Rock on Brother, I can't measure the magnitude of knowledge I've gained from your teachings over the years. Thank you for what you do.

This is great! I like to see you mention "I dont know the temperature" with a smile. I'm from South Brazil, close do Argentina and Uruguai, I grew up with asado and churrasco every single Sunday, at least, and only discovered that people would use termometers for barbecue and meat when moved to Europe two years ago. There are many ways to grill or barbecue meat, it is just a matter of adapting and enjoying! Thanks for all the content! Cheers!

I love how you have expressed your passion for another culture’s technique. It really made this video enjoyable.

That’s more than just a “Zen” thing Greg! That’s Awesome!

Those ribs looked amazing Greg! I totally get your passion for Argentine style grilling. I really enjoy it myself using the Santa Maria grill. If the 💩 ever hits the fan, then knowing how to cook over live fire without being dependent on electricity is going to be invaluable. Awesome video brother!

As an argentinian, i approve. Maybe when all of this is over you should come down here and experience it all by yourself. Cheers!

You nailed about that "zen moment"... in Argentina, the "asado" it's all about to chat with friends and family, and drink a good wine, everything meanwhile the meat it's cooking. Good work!

There needs to be more than one like button for videos like this! That grill is so cool and those ribs were amazing. Now I just need ab Kevlar product to clean my kid’s room!

My husband and I just found you last night. I actually had all the ingredients to make this. It was so easy and so flavorful. I can’t wait to make more of your recipes. Thank you!!!

Spot on Greg. As an Argentine, i approve. You can try using some brine instead chimichurri. We usually put the chimi aside on the table so everyone can decide how much to use. I can also recommend a good glass of malbec and some charcuterie, bread and cheese to "entertain" the grill master.

I love this style of grilling/cooking. With so much automation in today's grills and smokers, we're losing some of the true pitmaster skills. As you point out, this style of open flame grilling gets us back to basics and makes us a better cook. Thanks Greg!

Just seeing this video now - that looks like some of the best food I've ever seen on the internet. Well Done!

Cool and authentic. I love grilling….for me it’s therapeutic. I enjoy cooking for my family and enjoy the process of cooking with fire.

as we say in ARGENTINA.....UN APLAUSO PARA EL ASADOR¡¡¡¡

I LOVE my Grill Master!!!! Makes my Grill spotless every time!!!!!

Am going to give this a go tomorrow. Looks great!

I’m from Argentina, but I live in Denver...I miss the asados! next time invite me ! Mouthwatering

Thank you for this video! I am soon to embark on fabricating my own Argentinian grill and I'm watching videos on cooking. I can't wait!

Enjoyed your video. Thank you.

*Greg I totally enjoyed the video from start to end, those ribs looked out of this world thanks brother!* 😷👍🏻

Incredible cook Greg! I love your attention to detail in every cook you share with us. Your passion is obvious, thank you for sharing your talent.

Your channel is awesome man.

"annoint these ribs"- i will be using that line for the rest of my grilling days!

Hi there! That looked amazing! We usually don't season the ribs before or while they're on the grill, we only use salt and enjoy that smoky flavor that our asado leaves on them, BUT you know... there are countless ways of cooking meat (whether it comes from a cow, lamb or pork) and it would be impossible for me to choose just one. If you grilled those here in Argentina, we would eat them as if there was no tomorrow. I hope you can come visit my country very soon! You will be very welcome. :)

Stuck around for the whole thing looks great!

Nice show!

Greg and his Argentine grill (parrilla). Better love story than twilight

In Argentina those ribs are cooked first on the bone side and then on the opposite side, never on the side. And they are prepared only with salt. Afterwards, on the plate, you may put chimichurri (the special grilled meat sauce) but it's not really needed. In your preparation the meat is covered with you sauce. That is not an Argentine way of grilling on grills. In the asado made "a la estaca" on an iron pole you may use some salt and lemon preparation. The general rule is: if it has bones, it goes first side. If the cut doesn't have bone, you go on the fat side first.

I’ve never seen a red chimichuri before. Those ribs looked fantastic.

I appreciate with anyone that doesn't cook with rubbish thermometer

Friend, add coarse salt to the meat if possible, place it on the bone side for 40 minutes, turn it over and leave it for another 20 minutes. The grill must be at an approximate height of 30/50 centimeters and to know the ideal temperature you must place your hand on the grill and hold it for 10/15 seconds. Some add chimichurri from time to time to season the meat. I continued like this.

I need to dive in to some more Argentinean asado recipes. I really like the style and the ingredients. Cheers!

@BallisticBBQ I know I'm late to this video but well done explanation and presentation as well as the super valuable cleaning info. I've liked, subscribed, and turned on notifications.

Delicious looking🍴🍽

Good work and a different take on what is done in Argentins. We usually cook beef rib strips that are a bit thinner. We peel off the membrane on the bone side and cook the ribs laying flat. The chimichurri is usually oil, vinegar, raw garlic, pepper, oregano and Italian parsley., never cilantro. In the old days, beef ribs, crusty bread and wine was what was served for lunch at construction sites. While no longer the case, it was common to see workers grilling meat at lunchtime. The junior workers were sent by the bosses to do the food shopping. They were also responsible for the cooking. It was done over an open fire fuelled by scrap wood from cement forms. My father claimed the left over cement on the wood gave the “asado” a better taste. I think he hired men based on their ability to cook as I remember the ribs as being really good.

Never bailed. Not one second!! Haha I’ve always loved cooking with true fire. In some fashion

Those ribs look amazing! Great cook Greg

In Argentina we put the bone side to the grill first until the heat pass through the bone and start cooking the meat! Looking good brother

Man, those are some good beef ribs! Cheers from Argentina 🇦🇷

Very good

In Argentina, they don't generally put chimichurri sauce on the meat while cooking. They offer it on the side, so that you can add it to the meat if you want it when you eat it, but the ONLY seasoning to a genuine Argentine asado is salt.... nothing more.

Fantastic looking ribs there buddy. Thanks for sharing the cleaning tip. Keep using that grill I am enjoying the cooks on it.

I really like this video as I agree with you, this way of grilling is exactly what I like too. Your cleaning of the grill is very impressive 👍👍👍

Nice vídeo! You got the Argentinian style of grilling! You used the slow cook style. Here in Argentina ,we used to place the bones facing down first. When you see the blood arising on the top it's time to flip the. You need to hold your hand above the grill grate 7 seconds and you will have moderate heat. We used to baste with chimichurri at the table. Love your videos! Cheers

Damn Greg your killing me, lol. Great char on those ribs. That pit definitely looks top notch. Enjoy!

Looks amazing. And thanks for the cleaning tips. Just ordered a parrilla here in London. Can’t wait to get started.

Dude!!! always killing it...Amazing looking ribs.

Love the set up!!! Delicious 👍

Very good video, but in Argentina we usually put the meat on the side of the bone and not touch it anymore, leave it until it is almost completely cooked and then turn it to last to finish cooking the meat and maybe make it a little crispy by adding a little more heat

I was going to purchase a offset. Definitely grabbing one of these 1st

Great cook. Congratulation, argentinan grill is not easy.

Always put the bone side facing down for 1 hr.15mins then meat side down for 30 mins. Saludos de chile

looks YUMMY !! and half the time of a smoked cook

Not to undermine your video one bit! The way you cooked those ribs were outstanding! I for one, like to marinade the beef for 24 hours. Cook it slow and smoky. The major difference is, who in the world will cook such a great meal, feast with family and then go out and clean the grill? I dunno, Bro. I'm a 24 year vet with a Fire Department and we always let the grill sit until the next day, fire it up until the leftovers were easy to hit with a steel brush, then cook again. Worked every time! Not saying which way is right, both work well, but dang, with a bunch of over-worked, over-grown dudes after a fire fight, who the heck wants to clean up? Its always a fight! LOL. Great video though!

Nicely done 👍 Awesome beef ribs !!

Love that cooker Greg. Great video brother!

thank you Sir, amazing Video and the Grill / Food looks awesome

Thank you for make videos about argentine´s food!

Niccccce one! Subscribed

Fantastic. Great feel for the Q

I love the Argentinian “asado” culture... my dream is to travel there and eat meat straight from the best parilledors

Super!!!!

rekindled my liking of beef ribs....

This ribs looks amazing! Thanks for the video.

I love this so much

I recommend as an Argentine gill them ribs with bone down first but do not burn it , but as always excellent videos.

Thanks for appreciating our Gaucho culture brother! I've just found your channel and I'm definitely subscribing. Next time, instead of beer, try your gaucho meats with a strong Tannat or even a Malbec wine, as that's the proper traditional pairing for it. "Un aplauso para el asador!"

you know its good when you take a bite and the knees buckle. 11:37

Really good looking ribs. I don't think I'm alone in saying this, but I think you need to open up your own restaurant. I would definitely come all the way from Canada, to go there. Cheers, Greg!

Nicely done! They look so good.

Are we having fun yet? I am cooking some flanken right now! Not as thick as yours! Rock On Greg!

I give you guys a ribbing with a terrible food pun.. But I just don't want to start a *beef.*

On an episode of Bizarre Foods he went to a joint that cleaned their grill with salt water in between cooks. It both cleaned and seasoned the entire grill and supposedly added an extra level of flavor.

Love it dude!!!!!!!! Now you have me peeking at sunterra products lol... Cheers from so cal!

Im omw to eat a sunday asado so will leave the vid to watch later, looking forward to it! As it was said we cook the bone side first and then flip to get the fat side golden brown and voila! Bone side lets you get as much heat as you want without burning it, I myself just flip it a bunch of times cos I'm learning, but good parrilleros just flip once and it's sick!

I'm not Argentine but I grew up in Texas cooking everything on live fire, all I ever used is just a homemade grill it's just a frame about 2 feet tall square with expanded metal on top,,just put a fire underneath and get to cooking

Really short and easy recipe for every-sunday asados :) - Start a fire with a pile of coal. Don't disturb it, just go drink some wine and snack. - Put some salt on the meat (whatever piece of meat you chose). Course salt is preferred. "Massage" the meat with the salt. No need to use a lot. Tip: chimichurri is mostly used to season chorizos and sandwiches. It is meant to be used at room temp, not hot. You definitely don't put it on the meat while it's cooking! Another tip: (please!) don't put any other seasoning to the meat (not even pepper!). - Once all the coal is lit and turned into embers, scatter the coal pile a bit. There should be NO FLAMES. Just embers. - Make sure you heat the grill metal before laying the meat on it. Tip: you can do this with the embers, but if you start the fire under the grill, it will be hot by the time you got your embers. - Put the meat on the grill. If the meat has bones or some leather-ish or greasy tissue, put that side facing the embers first. - Play a little bit with the height of the grill to make sure it is not too hot nor too cold. Trust your gut, you can't go wrong. Tip: when you just scattered the embers, they will be VERY hot but their temp will go down rather soon, so you might need to lift the grill at first and lower it 5 minutes later. - Don't disturb the meat at all. Especially avoid flipping it or anything. Each side should be exposed to the embers only once. Once you flip it, don't flip it back. - Flip it (only once!!). The meat will withstand the heat a lot more on the bony/leather-ish/greasy side. So you'll want that side to face the embers (more or less) double the time than the other side. - Once you think the meat is ready, put it aside in the grill. Should be in a warm but not hot place. Let it be for a couple minutes so that it holds it juices when you cut it (depending on the shape of the thing, might need more or less time), then serve.

Very nice parilla

The argie dude abides

Looks fantastic again. Great BBQ 😍😋

Nice cookout! I am a fan of chili infused chimichurri so thanks for making it again and the recipe. I am a big fan of Negra Modelo. My plans for dinner have just changed.

Looks like good vidales

You seriously need to do a small whole hawg on that grill. That thing is amazing

May I suggest you try to make crispy pork knuckles on the Santa Maria grill? It seems you can regulate the heat as the pork knuckle is about a 4-5 cook. The only videos I can find are in German language. I have smoked them and they are great. However, grilling will be necessary to crisp the skin. Just a thought. If anyone can do it, you can.

greg if you are interested, I heavily reccomend in the series "Cheff's table" (its in netflix) the episode about Francis Mallman is all about asado, cooking with fire and argentina.

Greetings from Argentina, Very good video :D

Those were some amazing looking ribs, I am not even sure I would have used a knife on those bad boys...

Damn sam that cleaned up well.

Wow!! Very nice! Pete

San diego, argentine grill, marbled ribs..what luxury. I love San Diego. You gotta get your own grass fed wagyu cows and youll be in meat heaven.

Bones down first man!

looks great bro!

La tira de asado! :)

Looks so delicious.