Argentine Grilled Beef Ribs | Argentine Grill | Ballistic BBQ

[@rafx2014]

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

[@BallisticBBQ]

Making a trip to Argentina is so high on my list now! Cheers Rafael!

[@handcannon1388]

@@BallisticBBQ Are you taking your fly rod; too, Greg? I would. Maybe also a semi-auto 20 or 28 ga. Dove and trout surf 'n turf.

[@mrsean1973]

Rafael Ortega I have always wanted to visit Argentina. Soon I will.

[@ameyers67]

Hey muneco! Me encanta Argentina.

[@miloterra2]

Adrian Cho JAJAJAJA CLAAA

[@roynoi4662]

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!

[@luvdablz]

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.

[@viol8r007]

9 countries later that what the USA believes Chimi sauce is . I do thank you on the Argentine chimi recipe . cheers my man

[@luvdablz]

@@viol8r007 purist all the way

[@samwdavis]

With all due respect, as an expat of almost 20 years in Argentina, this video doesn't even come close to traditional Argentine asado.... not even close. It's meat and salt... NOTHING else... covering the meat with newspaper. This guy is selling Bull-sh*t.

[@fernandorusso9080]

Thanks for this! Also an Argentine here. I am quite a purist, and indeed, I agree with the simple Chimi, and the fact of not putting it on the raw meat. It becomes too dominant. Also, the garlic should not be so much. Cilantro most definitely does not belong in chimichurri. And never-ever, blender the chimichurri. It needs to be chopped, to keep its texture. That being said, it looks Ballistic did a nice salsa, and grilled the ribs very nicely! For those who would like, here's my understanding of a classic Chimichurri: 1 bunch of fresh parsley 3 cloves of garlic 1tbsp oregano 1tbsp chili flakes 1tbsp sweet paprika 1 tsp salt 1 tsp black pepper 1/2 tsp thyme 1/2 tsp cumin Maize and olive oil, red vinegar. You have to first hydrate all the dry spices with a bit of hot water for about 15 minutes. Chop finely the parsley and garlic, and add them to the mix. cover with 1 cup of maize oil (or another neutral oil) and 1/2 cup of extra virgin olive oil, and 4 tbsp of red vinegar. Cheers!

[@gonzalovarela1643]

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

[@grlmgor]

I got some plate ribs should I leave them whole or cut them into short ribs?

[@mrsean1973]

Do you use a similar style grill? This is very different than a US style grill....but it looks great.

[@gonzalovarela1643]

@@mrsean1973 yes, its the most common grill, but sometimes dont have the up/down sistem and you have to use wiselly the coal heat.

[@gonzalovarela1643]

@@grlmgor do what ever you like, if you cut too thin the bone, like a steak, we call ''Asado Banderita'' or ''American cut''. I prefer the whole bone or cut to 10cm long. But all are fine

[@quirogan]

@@mrsean1973 I just cooked some of these ribs this past weekend. If you got a Weber kettle, just create a strong ring of white hot coals around the circumference of the grill (not under the ribs), place the ribs in the center ALWAYS BONE SIDE DOWN with just coarse salt for about and hour and a half. Then start rotating the other sides for about 20'-30' per side. You're going to see a nice searing all around and the bones will be more exposed, as the meat would have receded as it got cooked. Then put chimichurri on them and let your taste buds explode!

[@craigluhr7243]

I like the way you try to hold to traditional styles. Asado style is both with a grill and the meat staked next to the fire. This is as close as one can get in the backyard. Cooking with live fire without electronics is real cooking. Who needs a temp probe? Well done! Great choice of beer as well!

[@BallisticBBQ]

Check out Sunterra Pro Series Grills here: sunterra.pro Check out The Grill Rescue (brush) here: thegrillrescue.com/pages/grill-rescue-checkout?gclid=EAIaIQobChMIqMLYwMmx6wIVohx9Ch2FywuREAAYASAAEgJNKPD_BwE

[@YoungGrizzly]

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

[@BallisticBBQ]

Thank you for watching! I really enjoy seeing how other cultures cook. I'd love to visit Argentina one of these days.

[@JuanAlvarez-wn5ip]

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

[@georgekipp4766]

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.

[@kauerpc]

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!

[@magicbrews1824]

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.

[@TROYCOOKS]

I really appreciate the ending part cleaning the grates. Those ribs looked some kinda fine brother!!! I may have to try me some of that red sauce you used on the beef. Cheers to ya brother Greg!!!!

[@Petergriffinbigchillin]

My family loves this sauce. So good. Goes good on any kind of beef. Love your videos too brother. Keep the good content coming.

[@MarioShadbox]

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!

[@user-Tanya4]

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!!!

[@paulbrusuelas6706]

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

[@curlymaple42]

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!

[@BabyBackManiac]

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!

[@BallisticBBQ]

I appreciate that! There were some challenges with lighting and all on this video, but it was a good time!

[@slacayo]

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.

[@TomHorsmanAmateurBBQ]

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

[@BallisticBBQ]

LOL! Cheers Tom! Thanks for watching.

[@paulamccullar9159]

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.

[@pabloarduino2687]

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.

[@TheDawgfathasBBQ]

Man that looks like such a fun way to cook. Live fire cooking is the pitmasters dream cooking method! Thanks for sharing brother Greg! 🍻🍻🍻👊🍻👊

[@JulianInsua]

As an Argentinian I can say you did really good! For a more traditional take on asado, try coarser salt... It's a very long cook so the corser salt will slowly disolve and salt the meat just as the meat cooks. Also traditional chimichurri is way coraser, and we cook the meat first and then sauce the thing. Again, the meet is cooked at the slowest pace possible and sauce will tend to burn. Also traditional chimichurri has way more texture, but you can do whatever you want with it to be honest. Again traditionally we would cook all the ribs together almost like cooking the entire ribcage. One trick to not have to raise the grill that much is cooking with a coal crown. you heat the bricks on the bottom of the BBQ and ten create a hole in the middle of it, right below the meat, This way you only cook with radiant heat from the stone and you get a light smokeiness from the meat being closer to the smoke. You'll spend less coal, the smokiness will be a little bit more present and you'll have less disipation, meaning less sweat...

[@jeffd5113]

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

[@SmokyRibsBBQ]

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!

[@BallisticBBQ]

Thanks for stopp'n by Rus! Cheers brother!

[@TexasStyleCuisine]

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

[@ParanormalParaNormales]

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

[@MrGreglatter]

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

[@kingcougar9596]

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.

[@TheChizzletube]

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

[@Ralphie_Boy]

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

[@BallisticBBQ]

Thanks for watching! Cheers Ralphie!

[@MartinLaplace]

A little bit different on how we do it in Argentina. We tipically do bone down for 75% of the time, then bone up for the rest. We don't tend to put chimichurri during the cooking process also. Since you're using just the 4 beefier ribs, your time of around 3 hours at low and slow is what we would do, so perfect there, around 2:15 bone down and 45m bone up. The doneness is what we would consider "well done", but you can have those same ribs on a medium-rare point by cooking them slower and with lower fire and have them fall of the bone tender anyway. You said that you go by feel, and we also tend to do that. Our trick is "how many seconds can you hold the hand over the grill". For ribs, you should be able to hold the hand 12 to 14 seconds for a cook like the one you did. I also would use the opposite side of the grill, if you use the left side for brasero, use the right side for the ribs, so you don't have the "back side is hotter" problem. Overall, even though the chimichurri sauce is nothing like the traditional argentinian style, I would eat the heck out of those ribs, good job!

[@juanigz8319]

Those ribs look amazing! Great cook Greg

[@SoyMarina]

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. :)

[@curlymaple42]

I can't wait to cook in your style this spring and summer! My wife does not like heavily smoked meat, so this will be a great way to get that nice smokey flavor but it not being overwhelming. And who doesn't love cooking over FIRE!?!?!?!?

[@sebastianperalta2547]

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

[@fedediazdiaz4309]

You did it amazing!!! the best i v seen! it is true i m from buenos aires and we dont relay on clocks or temperature devices.. it is all at hand like you did.. in the end to do it good you need your own instincts.. your own way.. using clocks and devices is like never take your training wheels on a bike

[@DonPandemoniac]

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

[@BallisticBBQ]

You should! Cheers!

[@cookie.duuude1681]

We are pretty simple with our grilling recipes. Most of them only require some type of argentinian meat cut, salt and good steady heat (it may be charcoal or wood). One of the most challenging is the “costillar”, which is an entire rack of ribs, usually around 6/7 kilos, cooked in low indirect heat for 4 to 6 hours

[@Alph12]

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

[@thegalleryBBQ]

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

[@duncanjames914]

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!

[@vrod1a]

Nicely done 👍 Awesome beef ribs !!

[@HobiesGarageBBQ]

Stuck around for the whole thing looks great!

[@mtzsluga]

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

[@NAVIGHMUSIC]

Thank you for make videos about argentine´s food!

[@BallisticBBQ]

Glad you like them!

[@carstenu.459]

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

[@RevolverOcelot79]

@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.

[@ericousleyjr9119]

Love that cooker Greg. Great video brother!

[@djengis67]

This ribs looks amazing! Thanks for the video.

[@BallisticBBQ]

Thanks for watching!

[@ivse9696]

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 👍👍👍

[@BallisticBBQ]

Thanks for watching!

[@scotthamilton9515]

Great video as always Greg! Those ribs looked so tasty!

[@terrygunzales9101]

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.

[@BallisticBBQ]

Hope you enjoy!

[@jeffcherielalonde7593]

This looks incredible

[@sysofadown7213]

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

[@quirogan]

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!"

[@BallisticBBQ]

Will do! I love a good red wine brother! In fact, my wife works for a company that produces wine and food events, so I've had the opportunity to try some great Argentine wines. Cheers!

[@jaysonescoe5799]

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

[@BigLewBBQ]

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

[@bobl1769]

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.

[@markwege851]

Looks fantastic again. Great BBQ 😍😋

[@BallisticBBQ]

Thank you 😋

[@nodrama490]

Love the set up!!! Delicious 👍

[@MichaelAguilar-p9j]

I would like to see if you could try to manage a scholoskis regular sandwich, my fave

[@daddymcpapi7520]

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

[@justinbowen3387]

Your channel is awesome man.

[@guidograndi9606]

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

[@ctFlyman]

Thumbs up - two times! Please supply info for that cleaning “brush” bet it would be great(grate) for most grill grates

[@BallisticBBQ]

It is in the description box and "pinned" in the comment section.

[@ctFlyman]

Must have missed it on my first read - just ordered one

[@mimblewimble843]

Wow!! Very nice! Pete

[@BallisticBBQ]

Glad you like it!

[@jasonmurillo464]

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

[@Savannahjbo]

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

[@migracing8232]

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

[@JoshandBabe]

Very interesting video Greg. Ribs looked fantastic. That grill is awesome. There is a restaurant near my work called "Gaucho Grill" and yes, some of the sauces are amazing. Great cook. Really enjoyed it.

[@BallisticBBQ]

Cheers Josh n Babe!

[@nativemeatsbbq4546]

Nicely done! They look so good.

[@Chamil060]

Greetings from Argentina, Very good video :D

[@BallisticBBQ]

Glad you enjoyed!

[@marcoslarini4670]

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

[@BallisticBBQ]

Good tip!

[@iamin2pain]

had me drooling looked tasty !

[@BrokenandRestored]

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!

[@aybuey2025]

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

[@gregpst77]

Fantastic. Great feel for the Q

[@martybarrett523]

Love the videos. I just added a Santa Maria grill to the mix and these videos are helping. I’ve been calling BS on the Grill Rescue because I haven’t seen any good videos on how it cleans. Guess I’ll be getting one,

[@BallisticBBQ]

This thing was recommended to me, and I have to say... Seeing the commercials, I wouldn't have bought one unless it was recommended by a very trusted person. It is the real-deal Marty. Works fantastic

[@jakedibbert316]

Looks awsome. Wish I could get a hold of some ribs like that for my smoker🖒 always enjoy the variety of your vids

[@reg6616]

If you live near a Restaurant Depot, they often have beef plate ribs

[@BallisticBBQ]

Cheers Jake!

[@kriiigern777]

Nice show!

[@dwaynewladyka577]

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!

[@craigluhr7243]

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.

[@lisderoa]

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.

[@bennyraza]

Where can I purchase a grill like that I didn’t see that on Amazon

[@jimfournier9065]

Greg, why do they have the grates as a U and not up side down so the cleaning would be much easier?

[@87crimson]

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

[@tyronedeasbrailsford951]

Enjoyed your video. Thank you.

[@brendakrieger7000]

Delicious looking🍴🍽

[@invisiblekid99]

I mean, you can get "manly" with a charcoal grill. You can get a proper Tim The Toolman grunt going. But an Argentine grill is the pinicle of "me man/or woman! , me cook on fire" Those ribs look epic.

[@hendoramz9027]

Man love your mouth watering videos. I've learned a lot form you. Do you think you can grill a rack of beef ribs on that Argentina grill?

[@coreym5072]

Can you put some small pieces of oak direct under the food instead of the back? How many pieces of oak did you roughly use?

[@alejo8291]

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!

[@jasonstein5179]

Interested in the Santa Maria grill - we both live in the San Diego area - where do you get your wood for the Santa Maria?

[@leocarrera2552]

It's so good Lord. I from argentina

[@Lei_Wong]

You can get the same result with the grill to 15cm over hot coal (Brasas),... and the will be ready in 1:30 hs, and we dont use olive oil on chimichurri.

[@SalTheMogal]

looks great bro!

[@miguelelmc]

Great cook. Congratulation, argentinan grill is not easy.

[@FabricioSka]

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

[@ttbittar]

Love your videos and this Argentinian grill, I’m considering of buying one. is your patio covered? I have a setup alike yours with a patio covered and I’m just a little bit concerned about the smoke the whole cooking produces with the wood burning all the time, if you could touch this point on one of your next videos would be great! Thanks again for the great content.

[@rootboycooks]

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

[@BallisticBBQ]

"Great Minds". Thanks for stopping by Sal!

[@drillsgtlangdon]

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