Why cook Beef Ribs like This !!??? 

Actually, here in Brazil, when using what we call "fogo de chão" (something like "ground fire "), we let it cook up to 12 hours!

This is not something I should be watching at 6am with an empty stomach

In Argentina we don't even put pepper on it Just salt maybe some salmuera (salt and water with some herbs)

Fred Flintstone called and wants to put in an order for pick-up!

Your bite size were car tipper! Seemingly sincere on your enjoyment. Which heightened our enjoyment of your " feel good" video. GOOD JOB ,WITH COOK !!!!! U GUYS R ROCK STARS!!!

South American "parrilla" style barbeque is based on "less is more" and the idea of keeping things as natural as possible. Salt, pepper, and maybe crushed red pepper flakes, but that's not very common. Low and slow direct heat from the ambers, and that's it. If you do brisket flat this way, it will give you a super juicy one. Thanks for showing the method and respecting it

Here in Brazil, Gaúchos are the people living in South Brazil, and so in Argentina and Uruguai and they´re used to do the famous "Fogo de Chão" which means "Floor fire". It consists in making a good fire on the ground and putting this huge pieces of ribs aroung in slow cook for at least 6 hours so that the meat gets out of the bone just by taking the bone away with one hand.

You really got the essence. This way in Brazil is normally done with a small piece of ribs inside our grill (always w/ coal). But, the most traditional way to make a piece of this size is ground fire (in Portuguese is called "Fogo de Chão"). It is done outdoors- can be backyard or in front of farmhouse. We used a giant meat skewer (usually steel) that holds the meat by the sides, but in the past we used wood or bamboo as a skewer with wood pins. The skewer is upright holding the meat with the tip stuck into the ground. The meat is about 50 cm / 20in from the ground. Around the meat, in a circle of a size about 1.5m / 60 in we put red-hot logs. The meat usually takes 4-6 hours to be ready, always maintaining the heat source so that it cooks evenly. And we only use coarse salt. It's ready when you can pull the bones and they just slip off the ribs easily...

In Brazil we cook ribs all over indirect heat and wood charcoal for the smoke, we call it "bafo" cooking which means "hot breath". Argentinians are well known for their open pit barbecue and wonderful wood which is amazing.

Hey, Pitmaster X! Great video, a really good job with the fire control on that kind of cut. Thats the classical argentinian asado style! My name is Luigi Baldi. I'm a literature teacher from Argentina, but I'm also an ''asado master'' myself. Here in Argentina, we call that cut ''Costillar'' (you can translate it as ''entire ribs'', I think). The most classical traditional way (and not so often used) to cook this cut, is at the ''Estaca'' (I think it means stake). We kinda crucify the costillar on a piece of iron that goes staked to the earth, and it has two extra parts that pierces the meat both sides to hold it on the estaca. The stake engages on another piece that goes on the ground, it's like a triangle with three (or more) levels of highness to control the heat. We use a variety of woods and coal below the costillar to cook it reaaaally slow, it offten takes like MINIMUM 6 hours to make, and it's turned both sides often. Also, and most important, we use ''Salmuera'' (I really didn't know how to name it in english) to spray it, that it's a mix of water, herbs and salt to pour on it really often. This seasons the meat as it keeps it more moist and tender. I don't have videos on my channel (yet) of how to cook it, but I really recommend you to search ''Costillar a la Estaca'' on youtube to find out how to make it in a more deep way. Excelent video, and sorry for my bad english, and for making this comment so late! I hope you give it a try! Greetings from Argentina, and have a great Asado!

A piece like the one you cooked, could be on the fire (at least here in Argentina) for maybe a little more, maybe 4 or 4.5 hours, and the meat near the bone would be more tender. But you did a good job, considering you can't control the fire as we do here. We keep a fire on a side, with coal or wood, and we add it under the meat as we need, if we need more temperature, we add it, if we need to lower the temperature, we just move it a litle bit away, also you have to consider that some areas of the meat are thicker than others so they need more heat or more time to be ready. Also if the piece of meat is of such size, we would spray it with brine (just with salt, no spices), every now and then, and would be cooked in an angle. But great job! It looks delicious and personally I'm really glad you liked the result cooking quite similar to our style.

I bet your butcher is very happy to have you as a customer. :D

As an Argentinean, I really liked your video but I must agree with Mr. Pintos below that in making "Asado" you only use salt, much like the one you used, medium sized crystals, we call it "sal parrillera". You did miss out on 1 important thing... "Asado" is much more than simply eating a good piece of meat... it’s a ritual among friends and family, usually the closest friends will show up when your starting the fire or before you place the meat. Before the beef ribs are ready there will be many things coming off the grill, like chorizo (sausage), molleja (sweatbreads), morcilla (blood sausage), chinchulin (small intestine) are the most common, but you can also find tripa gorda (large intestine), ubre (udder), criadilla (bull testis), matambrito de cerdo (pork flank, but not sure). Anyways the first to be offered to guest is usually the chorizo with bread (choripan) while the table is being finally set and while waiting for the last guests to arrive and to give the kids who are probably starving by now… A good asado (as an event) will last 3 to 6 hours (with some people disappearing for a siesta and then reappearing) , with a lot of wine and the only condiment on the table will be salt …and chimichurri, great for the choripan!

Hi Roel, I'm from the south of Brazil, living in The Netherlands for two years, been following your channel since I arrived here, trying to adapt to North American / European cuts (thanks for showing Beef en Steak!), barbecue and learn new techniques. I can only say that I learned a lot and I'm able now to do 99% close to South American churrasco and asado, doing around 2 times per week, whenever weather allows, you know :)... I would love to participate in one of your videos, if you are ever inviting someone again, please remember me hahaha! Thanks for all the content, cheers!

You are so close to perfection. I’ve been fortunate enough to be invited to a couple of South American cookouts. The ribs have always been cross-cut through the middle of the ribs, exposing the marrow. Having the roasted marrow to baste or spread over the meat totally alters the taste. The lush flavor is like nothing I’ve ever had before.

Hey Roel, I'm Jude from Paraguay! we lay a thin layer of coal after the whole firebrick lined grill is hot enough and we have nice ambers, push the big ones to the side and on top we lay a thin layer of ash( from the previous barbeque) to prevent the rendering fat from flaming up, and as you said... we keep it low and slow. Anything over 2,5h of cooking it's usually acceptable. I personally go for 3,5h-4h that gives enough time to make the manioc, and chipá guazú, which is the original Paraguayan corn bread with cheese and onions. Cheers for an excellent show!

This is good but the best way is called “costela fogo de chão” which takes about 8 hours to cook a whole piece of rib ~15 kg. That’s the best!!!

Those look like Fred Flintstone ribs They look delicious..

I love watching you guys actually sit down and eat and enjoy the food, not just one bite and done. Makes me want to try it so much more

Sent this to my friend who is trying to diet. Because, that's how I roll.

This is such a great show. I really admire the outdoor covered studio with the wood in the background. I like the camaraderie with the pair of you - even though we can't taste the food, we can see your enthusiasm.

Here in US we cook them over coals at 275° for about 8 hrs keeping bone side to heat. With bone to heat it insulates the meat and adds so much flavor. Seasoning a dalmation rub: 1:1 salt to pepper.

Lovin' it! The food, the passion, the banter while eating. It's all magic!

Keep up the good work man. This has become one of my favorite channels!

I received your book BBQ Magic in the mail today. Love the simplicity of recipes and the nice pictures.

The crunch outside part its called "matambre". Yeah! Without brown sugar!!! Beautifull!

Tried this today for the first time, it won’t be the last, my new favourite method of cooking a Jacobs Ladder. Thanks for the tip off. 🙏🏻🙏🏻

Not many times in my life have I wanted to pop through a camera take a seat and feast..beautiful sir

South Brazilian here, so, some advices for this "experiment" 1) use some binder, I used to use water, so the salt sticks with the meat 2) Use rock salt, its better, protects the meat and when you finish, just "kick" the meat and the salt fall, so you have the perfect seasoning (never over salt, never less) 3) you dont need pepper, it doesnt make diference 4) Indirectical heat always, never expose to the flame, always make some circle of fireing logs it will cook 5) time is essencial, 5 hour at least, more is better, I used to cook for 8 hours. 6) and last but not least, a good "mate" to warm this cold weather (mate in portgueses not in english, a drink from south south america) I'm civil engineering and every month I do one of this for my crew at site, it improves the moral a loooot!!!

Your dog being so happy with her treat is adorable.

I love seeing both of your reactions! Great videos, keep it up!

So thoroughly enjoy your videos. I tried the steak with oyster & Bacon. I got adventurous & made a rub Indian style. Came out perfectly. Thank you for your great videos.

Man, I don't know how I came accross this Chanel a few weeks ago, but I love watching these videos. And there is something nice about the personality of the camera guy. He seems very humble

A piece of meat like you cokked here also goes well on what in argentina we call "Asador", Basically you tie the entire piece to a Cross, you set the fire 1.5 mts away (usually wood) against the wind, is a very slow cook around 4 to 6 hours. You only dress with salmuera (salt, herbs and warm water).

In Argentica that kind of piece or "corte" (cut) we call Ventana (window). Is the best, only salt, Mate when you start the fire, and Fernet when you wait... (but remember the origin of the meat and the kind the wood you use makes the differences)

Someone posted something to do with "bad idea to watch at 6am on empty stomach" Is there really ever a "good time" to watch I mean I'm always hungry when I watch these..... Great video as always.

You guys get better and better with every video. Much love and respect. Thanks for sharing all your experiences. I hope to see the cookbook here in the US soon. If it’s here, send me the link please.

You guys crack me up! Love your recent videos with both of you doing the food review!

You two together are amazing. I love beef ribs too. I'm getting my air fryer soon. I'm going to smoke them, then use the air fryer to slow cook them.

well done Gringo, congratulations. you have a very good hand to make this asado. greetings from Patagonia Argentina.

Great job with those ribs!! They look awesome. Greetings from Argentina!

In Brazil we leave the ribs at least 6 hours in low fire. The bones facing the fire. Only at the end we flip to the meat side. We don't use pepper, only non refined salt.

Hi from Houston Texas USA 🇺🇸. Great thank you. Next time. La cruz. Style grill. Is a traditional Argentina 🇦🇷 cooking la cruz

I'm watching this whilst my neighbor is doing a barbecue across the road, I can literally smell the video haha

Excelent barbecue!! A detail: In Argentina we don't put salt before roasting, that cause the meat to lose the juice, it's better to salt just when serving 😃

Love the wood stacks in the background brother. Looks awesome!!!

Be careful: South America is big... mostly of south America doesn't eat or just don't have ribs like that. The best pastures however are located at Pampas which comprehend southern Brazil, Argentina and Uruguay. Great piece of ribs by the way, beautiful presentation as well.

X, you are my favorite new channel! Keep up the good work!

That simple Russian doll analogy was probably the best and most simple way of describing something that has depth and complexity, and just because it is one thing that it is also another . Gonna be using that one.

Hi Pitmaster, very well done. But in Argentina we don't put pepper on it. Just sea salt. As natural as possible. That's all. And, by the way, we do it in an "open" barbecue, which means that you have control over the charcoals and the heat, at the same time. Maybe you would like to try that one day! Saludos.

Love you and your dog. Love the show. Love from Sweden!

Nice cooking guys!! So proud you use and like our methods and traditions, its really tasty, next time do the same but with a real south american cow cut of meet.

WOW Perfect this weekend I will be cooking the same way with my beef ribs! God Bless for sharing!

I think this is your best video yet! Those things look amazing. You should try doing tablitas sometime and I'll send you the seasoning for it!

If you let the cut cook with less heat on the side of the bone for about 2/3rds of the cooking time, the meat will turn juicier. Here in Argentina when we use those ribs (costillar) we cook them for about 3 to 4 hours in low heat in an open grill.

That looks awesome. It's working with the meat itself and just letting the fire make it the best it can be. I really need to try to make something like that, but I don't have a smoker or even grill, sadly, as I live in a small city apartment. I think just a medium low oven with salt and pepper might work, though.

Another good One Roel! I haven't watched in a while is that your son? Great cooks as usual! Keep them coming my friend.

That looks AMAZING! Bravo! 👏🏻 👏🏻👏🏻

Mate, that is absolutely AMAZING!!!!!!!! Your making me SOOOOO hungry! Well done on the cook!

Watching this right as the day starts! good stuff, learned a bit too.

I am from argentina, brillant cooked. Congrats first time I see a non argentinian Cook meet in the correct way .

Why I have to watched this at 11pm before going to sleep? now i need to find something to eat on the fridge

Man that's gonna be a Feast. Great video, awesome rib cut.

Curse you, Pitmaster X I am watching this at midnight... No way to get BBQ for several hours. Curse you... That looks so good

In argentina the side plate of the asado is asado. No pepper, just salt. The majority of time we don't put the matambre (the external thin meat)

Thanks for the heads up guys, I’m heading to Argentina!!!!!

OMG those look awesome! I have a couple of racks of Wagyu beef ribs in the freezer - now I know what to do with them! Thanks!

I made a primitive groan when I saw all that meat. It looks SO beautiful.

Great video, I am also a Kamado Joe owner. I want to try this and have 2 questions: 1. Please show how you set up the vents on the Joe and the target grill temp. 2. What is the target internal meat temperature when ready, or is it the same probe test when smoking north American style? Thanks

Hi, i love your channel, liked so much this recipe, here in the brazil we have The Ribs 12 hours ("Costela 12 horas", and too 8h and 6h) much popular in south of the Brazil, in Paraná and Rio Grande do Sul next to the Uruguay and Argentina! Bye, God bless you!

Your discripsion of that way to cook is spot on

Well done! Argentinian asado is simple but effective! In case you wanna keep self-indulging, you can cook the same cut near an open flame "a la estaca" (on the stake). Just be sure to tie it firmly at many points

Love ribs they used to be popular in Australia.... They have been put on the backburner in Australia...

gefeliciteerd guys !!! i will take a look to your website... i am from Chile and I usually prepare roasted meat in that way. :)

Expirament for you. I save the fat from whatever cut needs trimming, sometimes I only have hog lard. I add some to my offset smoker's firebox at the start of the cook. What this does is putting that grill flavor in the meat and throughout your session drives that flavor deep in your meat. Basically a controlled grease flare up. Smoking this way brings out beef, pork, lamb, chicken, and wild game. Give it a try! Take Care from Oklahoma, Mike and Vee

In Brazil we don’t add pepper. I put the ribs on the center and fire around “fogo de chão”. We let it cook for 8-12 hours and the meat fall from bone.

Congratulations! Well done. Regards from Argentina.

Well Done! You get the point to perfection ! Greetings from Argentina

Nice! Cool video. I've noticed how you like to salt your meat afterwards usually, like for steak. You might consider using two different types of salt. One of the most amazing improvements in my cooking is to salt it ahead of time, but not just right ahead of time, like a good hour or so before it hits the grill. The salt transforms the meat and gets a crust that has more maillard reaction than without. You can always salt again after and reduce the before and after total amounts to get the same total amount. You could do a comparison video.

Great video! Would be great if you could spend some more time on “heat preparation”. I have kamado myself and i have no clue how to make souch amazing ambers you had :-/. Keep up great work! Its soo good to see how much you have grown since instarted watching you 🙌🏻🏆

Would love to see you do a recipe for those veggies, looks so good!!

Oh my, that looks so good. Thanks guys.

Hey guy, that look bloody amazing, 2 thing the I will like to say, 1 is we normally put just salt no pepper and the second is you forgot the Chimichurri. Cheers

Best Regards from Argentina. Really you aproximate to our BBQ (We Call it "asado"). Our grills are more horizontal than this vertical that you have . And a couple of tips: ¿How many heat? put your hand 10 cm over the grill and if you can hold this posición for 12 seconds is ready for ribs, for "chorizos" (Gauchos sausage) 9 seconds. Other Put 3 crude onions on the embers, 20 minutes, retire the, take out the carbonize layer, chop de core and mixed with salt and peper and oregano in a bowl. And about drinks: Beer o Vermouth during cooking, but for the main food: red wine

Here in Argentina if we get that cut we usually cook it for much longer than 3 hours tho, at least 6 hours, open fire and standing up with wood on the bottom.

Thank you for the knowledge if my dog could write he would thank you never knew about that great little tip your tips your channel has been the best so far well done 👍

Another great video guys. Keep up the great work.

Looks AMAZING as always.

This is amazing and I learned that the south American style of bbq ing is simple and fun

Looks amazing. Did you close the lid during the cook or leave it open?

Wow Roel looks incredible. And you gave some to your dog again!!!

Great job guys! Delicious! greetings from Curitiba Brasil!

Wow. Just wow. Thank you for the review.

Awesome way to cook but not completely different than the North American way. Salt and pepper cooked a few feet over open pits on coals is quintessential Southern Barbeque. I love all the styles you bring into the show, this one is pretty epic.

U guys r driving me nuts!! ❤️ ❤️ ❤️ Your Argentine bbq with the beef ribs is OUT OF THIS WORLD!! Kisseses Stelio

In South Africa we braai like that. Had a big rib like that on the braai a while back with just salt and pepper. Tasted like heaven.

Awesome video like always, greetings from Chile south amercia :)

Perhaps your nicest video man! Must be the primal (eating) feeling!!! Keep up the grilling-all the best!! 👍🏼

South América is a Big place and with many countries. This is a typicall asado Argentino ( Uruguayans Cook it in a similar way). A Big pice like that You can also do ir "a la cruz" with an Open flame. It takes a few hours. Between 4 and 6 for a pice like that.

I've been BBQing in the USA at least weekly for twenty years in addition to being a line cook for seven of them. I'm here to tell you beef cooked thusly is among the very very best in the world. Eating it in Argentina was a life changing experience.