Grilled Argentinian Style Beef Baby Back Ribs Recipe



Wood Fire and Grilled Argentinian Style Beef Baby Back Ribs Recipe with Chimichurri Sauce


Grilled Argentinian Style Beef Ribs Recipe
over a Wood Charcoal Fire
4 out of 5
stars based on 4 ratings.

Grilled Argentinian Style Beef Ribs from Paggi Pazzo

Grilled Argentinian Style Beef Baby Back Ribs Recipe
Published: February 22, 2012

Prep time: 30 min
Cook time: 3 hours
Total time: 3 hours 30 min
Yield: 4 servings
Calories per serving: 505
Fat per serving: 23.9g

Ingredients

  • 5 teaspoons salt
  • 3 lbs. beef baby back ribs
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper

Cooking Directions

  1. Wash beef baby back ribs and place on tray or plate, then season heavily with salt and a pinch of garlic salt and pepper (the salt will bring out the meat juices as it slow cooks)
  2. Prepare charcoal grill: Fill lump hard wood charcoal to 2 chimney starters with a handful of mesquite and oak wood chunks and chips, then light with paper towel brushed with olive oil under starters
  3. Once wood charcoal is a nice grey color, dump into grill pit with a majority of wood charcoal on one half of the grill and a small lower, heat zone at the opposite end
  4. Place grates back on grill and dampen paper towel with olive oil to rub across grates
  5. Add beef baby back ribs, bone side down at end of grill with low heat zone to slow cook ribs for several hours
  6. After 90 minutes, turn ribs opposite side around (with bone side still down)
  7. After 2 1/2 hours, stack ribs on top of one another to allow meat juices to sweat down on one another (repeat after 15 minutes moving beef ribs on bottom to the top and vice-versa)
  8. Remove from grill and allow beef baby back ribs 10-15 minutes to cool before serving and add with a side of chimichurri
  9. Ready to eat!

Let it Rip!

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