2 Ways to PERFECT BEEF RIBS! | Al Frugoni - Open Fire Cooking

In this video, I’m showing you two killer methods over open fire: asador style and straight-up grilling. Can you really cook the perfect Beef Ribs in just 4 hours? 🔥 You bet! Check how these ribs turn out! 🤯
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[@BradSimmons]

Perfecto! I smoke my plate ribs always. Until now I have to try this!!! Xoxox❤

[@conormoranirl]

Going to try short ribs on a normal charcoal bbq next weekend before i build my santa maria grill because its mad money to go buy one here in Ireland, if anyone has any plans for one would be appreciated . Love open fire cooking and only stumbled on Al Frugoni the other day so delighted 👊

[@edwardQ11]

Al your long form videos are awesome!!! 👏🏻 todo sobre el asado!

[@alfrugoniofc]

Thanks so much bro!

[@alfrugoniofc]

Thanks Ed

[@beddau_bbq]

Another amazing cook, informative and entertaining. Love the long form videos 🙌🙌🙌

[@alfrugoniofc]

Thanks brother! let me know what else you want to see!

[@mogarcia9755]

@@alfrugoniofc open fire beef cheeks no trimming 😂

[@djeejah]

a clip that makes you dribble all along is a meat lover paradise. Muchas gracias 😎

[@alfrugoniofc]

Thank you so much!!

[@victor-abel]

I decided to cook a costillar next week because of your videos Al. thanks for all the magic. Abrazo grande crack

[@alfrugoniofc]

vamooooooo

[@dansong.tolman2793]

Since your video with Jeremy I am hooked with open flame. We have been to Argentina and had great meat, but now seeing how it is dona. I love it snd started trying. Saludos de Mexico, un sbrazo

[@alfrugoniofc]

Saludos mi viejo!! estuve en Monterrey hace unas semanas! que lujo por dios! cocinan igual que en argentina

[@rchuyck]

Excellent video. Wish i lived closer, (Minnesota) would love to take a grilling class from you. So much to learn about open fire cooking.

[@andresvm22]

4:04 entrada epica de Santiago, con puteada argenta incluida, no pierde las mañas el zorro, bien Ale 😂

[@alfrugoniofc]

ja ja ja ja graciassss

[@matthewzampogna7189]

This is only the second time I've watched some of your videos I absolutely love this stuff. Nobody knows Jack about Argentina up this way in Pittsburgh Pennsylvania but I had a friend who went to school from Tina up here. That guy knew his beef! Anyways I hope you're kicking ass in Texas somewhere making tons of money or wherever you want to be who cares you deserve it good work keep it up.

[@alfrugoniofc]

Thanks brother

[@JoshuaMcdaniel-k1s]

Al is teaching everyone how to use their MANOmeter 😂

[@alfrugoniofc]

exacto!!

[@dianasweetpea2561]

Dude.. Enjoy the process and use patience! I struggle with that.. watched the video and went out to grill zucchini and bell peppers! Thanks for the motivation Brother!

[@alfrugoniofc]

That’s what it’s all about! ❤

[@kaijacobson6206]

Watching this video rn because my charcoal grill broke and we have an open pit fire and some wood in the backward. Beef ribs sounded good so I hope these techniques are as easy in execution.

[@Walterafonso-]

Those short ribs look amazing. Vamooooos 👏🏼👏🏼💪🏻

[@globalsaffatribe]

Excellent lesson on cooking ribs on an open fire. Can’t wait to try. Learnt new things including the vegetables 🍆 Thank you so much

[@StarWarsTherapy]

I was not ready for the zucchini joke 😭

[@dapizzamaker]

Loko, buenísimo el canal. Llegué desde Mad Scientist BBQ.

[@alfrugoniofc]

Graciassss!!

[@alfrugoniofc]

Vamoooooo

[@luka_frugoni5050]

I love this

[@alfrugoniofc]

love you buddy

[@matiastorolecaros3383]

Greetings my friend, I really enjoy watching your videos, keep them comming. Saludos from Chile 🇨🇱

[@alfrugoniofc]

gracias crack!! viva Chile!

[@alecerque9889]

Gracias por llevar con orgullo la manera tradicional de hacer asado argentino a los eeuu. Love you bro ❤️

[@conradbennett3251]

Another fantastic video, my friend!! Keep em coming. Can you repost the video from last week where you were making sausages and other recipes from one pork belly?

[@alfrugoniofc]

Yes we will! we took it down because of copyright music! we are learning about this while we go!! thanks for the support

[@tawanalee5044]

LOVE WATCHING THIS GUY

[@ignaciomisiti6042]

Grande Campeón!

[@fwabnik]

Espectacular,no es necesario bañar la carne de vez en cuando con salmuera?

[@mogarcia9755]

You have to open videos with Al “Chingoni” Frugoni every one needs a bit 😂

[@alfrugoniofc]

😅😅

[@mogarcia9755]

@@alfrugoniofc My Pop Half Italian half Mexican was a Chef at the Adolphus Hotel in Dallas for 30 yrs, taught us all how to cook especially outdoors he loved a fire 😀, I thot about starting a channel during the Pandemic, I’m in medical field keep busy, 5th generation Texan I’m proud how you think about this great state (country) really enjoy watching your videos and your instructional is exceptional keep it up Primo…

[@alfrugoniofc]

@@mogarcia9755 This is so cool! thanks for your kind words and sharing your story! God bless Texas

[@papadansbbq]

🔥🔥🔥🔥

[@icy2037]

All of this looks so goood!!!!

[@heartofafricagiftsmichael3401]

This is awesome 🔥

[@kevinmccarthy1076]

WOW does that look great!!!

[@mikecrabtree8200]

I've never seen a BBQ rig like that before. Very interesting.

[@benjamingarison6776]

Amazing content! Al is the Meat Master!

[@alfrugoniofc]

Thanks so much boss!

[@Jonbob836]

Al, love these videos! Can you go into more details on the cheese stuffed peppers? I tried once but they were black on the bottom but crunchy at the top

[@adailcavalheiro862]

I always make the traditional way. 6h bone side plus 1h bones up. My favorite barbecue, abraços do Brasil.

[@glenm5679]

Love your channel Al. Have you ever done a whole brisket over open fire? If so, I would love to see a video of you doing it.

[@alfrugoniofc]

We actually did! Coming up very soon!

[@glenm5679]

@@alfrugoniofc thanks Al! Looking forward to it!

[@SafaatFaat-v2y]

🇲🇨 santai dont panik 😂❤

[@FacundoKairuz]

Juicy man, juicy ribs

[@gustavoacosta2719]

Hola genio recién encuentro tu canal! Vivo en Houston sos un crack! Abrazo

[@alfrugoniofc]

Hola Capo! Muchas graciasssss!!!

[@locoxellas]

Me encanta tu canal y poder aprender los nombres de las carnes en USA porque se me hacia dificil conseguirlos, estaria bueno que hagas un episodio solamente explicando todos los cortes Argentinos y todos los nombres o como se consiguen en usa, saludos

[@alfrugoniofc]

Es buena! GRACIAS por la sugerencia!

[@hitmanultra]

Taste wise is there a difference between the Asado style vs the one grilled over the coals?

[@federicodiaz1482]

well.. i l say not.. except some cuts are like always used for one thing or another you mostly use the asador style for big cuts you can open up or being large enough for cooking them that way.. for example use the asador bracket just for chorizos is silly.. is mostlt for large cuts you can open up and splash in there.. if is a rib with just a bone specially just 1 not 5 huge fused toghether you just use the grill it will cook better starting by the bone side

[@19812000JR]

My parents said I’m Mexican. I think might be Argentinian 😂

[@arturozavala8677]

what at what internal temperature do you remove the ribs from the grill?

[@mikedavis1137]

😂😂😂😂😂😂I will be using my own thermometer

[@_SurferGeek_]

Wow... $65 plus shipping. Not as bad as I would have thought. Beef has gotten so damn expensive!

[@luka_frugoni5050]

Just got some and it was beyond worth it. You pay for what you get..

[@1nvisible1]

*Here before **_Al Frugoni's Big Fire_** network cooking show gets announced! :-)*

[@_SurferGeek_]

@@luka_frugoni5050 ...or you *get* what you *pay* for? 😂

[@ChallengerToTheMax]

It doesn't has to be so expensive. In asado you use the meat you can afford it doesn't have to be the best. Ask for another part of the ribs and avoid waygu, believe me that it's going to be as good. Just take your time in the parrilla and enojoy the process, that's the spirit of the asado, the delicious meet it's just a plus and excuse to meet. Enjoy it! 🔥👏🏻

[@_SurferGeek_]

@@ChallengerToTheMax But that wasn't the subject of the video... he's grilling Waygu.

[@mohammedmustafa3791]

Man thats so good. Al, do you make a ring of embers or have it directly under the ribs?

[@alfrugoniofc]

Thanks brother, when I cook only one piece of meat I do the ring!

[@mohammedmustafa3791]

@@alfrugoniofc Learning a lot from your videos. Planning on some open fire ribs next weekend. Thank you for your videos.

[@JGill0124]

What model is the tagwood bbq? I want to check it out. It looks so good

[@klauskreissl6636]

Hello, where can i buy your Rubs in Germany?

[@rhdiaz1989]

That meat would make some delicious tacos

[@rycojo]

Al, what wood do you prefer to use?

[@alfrugoniofc]

@@rycojo post oak! Or any semi hard wood..

[@dennisfeldman56]

Great content AL…. Is there any difference in flavor or texture from cross verse direct on grill? It does look super cool on the cross but curious about the difference in direct and radiant cooking.

[@alfrugoniofc]

Thanks boss. other than the crispiest and tastier membrane , it's pretty similar. At the end of the day, they are both radiant heat.. Flame gets a little more aggressive on the surface , but that's the only difference.

[@CertifiedTinter]

Vos nesecito ese cuchillo con mango negro y rojo. Tenes el link ?

[@dennisschickling2249]

Great Video. The Al Way! Is this one with the Mad Scientist? #STAYSAFE #PHILLYPHILLY 🇺🇸

[@alfrugoniofc]

Lets goooo

[@Aaron-L]

Awesome cook. I see you did the embers in the circle instead of right under the ribs. Why no embers under the ribs?

[@alfrugoniofc]

you can do both ways.. I like to do the corona when I cook a single piece of meat...it creates like a convection heat around it.

[@gregvaughntx]

What does Santi's shirt say? I grew up in South Texas and heard all the Spanish cuss words on the school bus. I'm pretty sure that's a couple of them.

[@alfrugoniofc]

hahaha I don't know, I don't speak Mexican!!

[@marshallmazzarelli8797]

What temp internal do you like ur beef ribs when u pull them

[@alfrugoniofc]

anywhere from 180 to 200 , remember open fire is a different texture

[@Bleuthatup]

Que bueno cada vez que hay un video de EL BASADO Abrazo Al, seguí así predicando el evangelio del asado argentino y con buena música de fondo

[@alfrugoniofc]

gracias papa

[@JeffMyers-f7u]

Where can I find Santi's shirt?

[@jhonnigudiel2454]

Que vino vos recomendas para disfrutar durante el asado?

[@alfrugoniofc]

Malbec .. siempre

[@Bread_Garlichouse]

I generally eat all my steaks rare. But your ribs look fkin amazing.

[@jamesjacks9169]

Is this a re-released video?🤔

[@alfrugoniofc]

yes! they took it down because of copyright music... learning as we go!!

[@jamesjacks9169]

@@alfrugoniofc You're doing great.

[@thefridge02]

Whats the grill?

[@wolverinegnr]

Which one did you prefer traditional or asador style?

[@danielchervin]

use the fat & the membrane to protect the meat over the open fire

[@alfrugoniofc]

exactly

[@tomroggero]

Por que tanta bandera chilena si hablas re argentino jaja

[@fedediazdiaz4309]

es Texana

[@alfrugoniofc]

Si soy argentino! Vivo en Texas, la bandera es Texana

[@tomroggero]

@@alfrugoniofc UHHHHH QUE BURROOOOOOO haceme a la estaca Al soy tu chancho

[@alfrugoniofc]

@@tomroggero grande crack!!

[@osvaldomarceloarguello4327]

Porque mostras una bandera chilena? Tu acento no es chileno … just wanna know …

[@federicodiaz1482]

es bandera de Texas

[@DrivenPetrolHead]

Waygu is waygu. There is no substitute. Stop calling everything waygu. It's clearly not...

[@alfrugoniofc]

chill out bro

[@rolandovaldesjr.706]

Wagyu is a bread of cattle, and the crazy marbling is from the way they are raised in Japan. What makes Wagyu special among many things is how peculiar the fat is and not because if it's ammount but because of its flavor and butter like consistency, it literally melts in your hands as you work it

[@akwarista-ps1fn]

Amazing love it your Chanel and what you do

[@alfrugoniofc]

thanks a lot