Another great example showing the versatility of the Sunterra Pro Argentine Rear Brasero grill. Thanks Greg, well done.
@emartin7873 жыл бұрын
I've been yanking the whole double membrane off ribs for years. I didn't know. This is brilliant! Thank you! Looks great! My family thanks you!
@BallisticBBQ3 жыл бұрын
Thanks for watching Eric. Cheers!
@RumandCook3 жыл бұрын
A grilled rib is a nice change up. Marinade looked good. Will have to try it.
@BallisticBBQ3 жыл бұрын
Cheers! Thanks for stopping by!
@jgoree83193 жыл бұрын
Nice cook greg. Nice to see the Argentine grill again. My favorite cooker
@BallisticBBQ3 жыл бұрын
One of mine too! Cheers J.G.
@DS-qz5bu2 жыл бұрын
When I get an Argentine Style grill I’m going to do Asian style spare ribs.
@CookingWithCJ3 жыл бұрын
Great looking bones brother! I'm a big fan of grilling the ribs over the coals and fire. Good stuff!
@jcschock3 жыл бұрын
You know Greg is legit when he holds up the Red Solo Cup with undisclosed adult beverage. Mad respect!!
@BallisticBBQ3 жыл бұрын
LOL! Cheers John! ;)
@johnk70933 жыл бұрын
pellet smoking has kinda made me lazy. After watching this I really miss stick smoking. Thanks for posting.
@kollerd313 жыл бұрын
Great advice on the membrane. I make baby backs and always struggle with it. Didn’t know there were two layers. I’m going to try your way. Thanks Greg
@BallisticBBQ3 жыл бұрын
Cheers Doug!
@Mr2MuchJuice4U2 жыл бұрын
I'd leave the membrane on. There's fat on there.
@DS-qz5bu2 жыл бұрын
Someday I’m going to get my own Argentinian style grill and after I do I’m going to rap my spare ribs in foil and grill them on high for 2 hours flipping after the first hour.
@francescofettucciari7328 Жыл бұрын
From italy: i love your video and i bought a santamaria after Watched you
@Sharky7623 жыл бұрын
I already wanted an Argentine style grill... now I KNOW I REALLY need one. Sadly nice ones are hard to find over here in Holland. I'll have to look good!
@BallisticBBQ3 жыл бұрын
I love cooking on this grill! It feels very primal.
@LoveShackBBQ3 жыл бұрын
I just realized Ive never grilled Ribs before. Always smoked them, but Dang those looked Delicious Greg!! Thanks for the cook brother.
@David-burrito3 жыл бұрын
Excellent video, and cook. Thanks for the tip on removing the plastic membrane while leaving the fibrous one intact so that it doesn't all fall apart.
@BallisticBBQ3 жыл бұрын
Thanks for watching!
@garryhammond31173 жыл бұрын
Another great cook Greg! - Thanks! I'm always learning from your channel - and that's a good thing.
@BallisticBBQ3 жыл бұрын
Thanks for watching Garry! Cheers brother!
@mattherbert1458 Жыл бұрын
Nice ❤
@Petergriffinbigchillin3 жыл бұрын
Thank you for this Greg. Looks fantastic as always and everytime I follow one of your recipes, I hit it out of the park and my family loves it. You are my favorite bbq youtuber for sure.
@dansong.tolman27933 жыл бұрын
What a great cook. Personaly I prefer grill taste vs smoke. Dont have that fantastic grill but I will try something similar on my open grill. Thanks for the video, very instructive.
@BallisticBBQ3 жыл бұрын
Thank you for watching Danson. Cheers!
@jellyalvaro90523 жыл бұрын
Always nice to see some representation out there! Cheers, Greg!
@BallisticBBQ3 жыл бұрын
Cheers Jelly!
@raychang86483 жыл бұрын
I always enjoy your videos, Greg!!!
@BallisticBBQ3 жыл бұрын
Than you Ray!
@Mike_Greentea3 жыл бұрын
I wish this guy was my neighbor!
@G3RARDO_103 жыл бұрын
Das mucha confianza y tranquilidad durante el process . Awesome video ! My respect !
@raymondporter20943 жыл бұрын
Good video, so no surprise there. Love your Santa Maria grill.
@michaelbaumgardner25303 жыл бұрын
I must try this,the grilled flavor intrigues me after smoking ribs for years...Great cook.
@BallisticBBQ3 жыл бұрын
Cheers Michael.
@michaelbaumgardner25303 жыл бұрын
@@BallisticBBQ cheers my friend...Happy Independence Day.
@tomdavis63713 жыл бұрын
They look tender and delicious! I'm going to be having them either later today or tomorrow, I have a slab and a couple of ribeyes in the fridge waiting for my wife and I to decided which goes first Enjoy your 4th, Greg!
@BallisticBBQ3 жыл бұрын
Sounds like a feast! Cheers Tom!
@RoyChavezSer3 жыл бұрын
Very nice as always Greg. Looks tasy & delicious. Cheers from the Yucatán Península.
@BallisticBBQ3 жыл бұрын
Thank you for watching Roy! Cheers!
@bobbicatton3 жыл бұрын
I really liked how you removed the membrane. Everything you cook always looks amazing😊
@BallisticBBQ3 жыл бұрын
Thank you Bobbi!
@NJBeemaster3 жыл бұрын
SILVER SKIN TIP: Slide a chopstick down along side of second rib from the end rib bone, it slides right down under sliver skin - slide it over the first bone until skin falls off - THEN grab with paper towel.
@craigluhr72433 жыл бұрын
I love cooking with live fire. Nice cook.
@BallisticBBQ3 жыл бұрын
Thank you Craig! Cheers brother!
@craigluhr72433 жыл бұрын
@@BallisticBBQ Happy 4th Greg. Thanks for the video.
@Ralphie_Boy3 жыл бұрын
*Amazing looking ribs...* 🌴🐷👍
@BallisticBBQ3 жыл бұрын
Thanks 👍
@Ralphie_Boy3 жыл бұрын
@@BallisticBBQ 🌴👍
@troyv83023 жыл бұрын
Looked awesome. Thanks for the recipe. I don't have an Argentine grill but have been doing ribs on the elevated rack directly over the coals in the kettle. Love the charred taste from them. Will have to give that marinade a try as always looking for new stuff to try.
@BallisticBBQ3 жыл бұрын
Thanks for watch'n Troy!
@thegalleryBBQ3 жыл бұрын
Happy independence day Greg. Really enjoyed the watch. Cheers!! (( in some ways I actually prefer Ribs done like this ))
@BallisticBBQ3 жыл бұрын
Thank you Tommy. It's a nice change from "the norm" for sure. Hope you had a fantastic 4th brother!
@dwaynewladyka5773 жыл бұрын
Such tasty looking ribs. I hope you have a Happy 4th of July. Cheers, Greg!
@BallisticBBQ3 жыл бұрын
We had a fantastic 4th with some great friends. Cheers Dwayne!
@GrandeMastaSexi3 жыл бұрын
we need the stache back Greg!!
@BallisticBBQ3 жыл бұрын
LOL! One of these days!
@GrandeMastaSexi3 жыл бұрын
@@BallisticBBQ fingers crossed lol
@sjemna3 жыл бұрын
This type of barbequing requires a lot of beverages, Dangerous! 🥂
@JaxxDrinkwater3 жыл бұрын
Ive been wanting to try this style ribs "open fire" on y KUDU grill. Fantastic cook Greg.. I love cooking over an open fire.
@BallisticBBQ3 жыл бұрын
Thank you for watching Jaxx. Yeah, man... It's just so immersive!
@johnpowers33163 жыл бұрын
That grill must be a fortune
@drillsgtlangdon3 жыл бұрын
Really digging that grill! Although I prefer baby backs on the smoker, Im Thinking this may be one of my favorite ways to do full slabs, ie, you get the best of both worlds.. The smoke as well as grill flavors.
@BallisticBBQ3 жыл бұрын
You hit the nail on the head. Grilled flavor and a bit more smoke.
@Rendall813 жыл бұрын
Agered membrane should always be removed. Also I remove it from the middle then you can pull both side of the middle at the same time assuming it's not too thin. Towel not needed from the middle.
@BronsonWally3 жыл бұрын
Not sure down there, but up here in Canada, the price of pork has gone through the roof !!
@BallisticBBQ3 жыл бұрын
Everything here is through the roof. I paid $60 for those three racks of ribs. Twice the price as it used to be... Cheers Bronson!
@DerickZ283 жыл бұрын
4:55 I thought you were going to leave that piece of membrane and it hurt lol
@jonathansongco43023 жыл бұрын
Tasty.
@mikedelacruz31353 жыл бұрын
Awesome cook Brother 👊🏼😎🤙🏼!! 🍻Cheers
@BallisticBBQ3 жыл бұрын
Thank you! Cheers Mike!
@peterhopper49912 жыл бұрын
Hey Greg..love you videos. Could you comment on the functionality of the dual rise grates with rear brasero vs one wheel and side brasero units offered by Sunterra. Which do you prefer and why ?...Thanks !
@DosMasTequila3 жыл бұрын
Looks like those ribs were delicious. I was wondering if you ever have made volcano shrimp?
@BallisticBBQ3 жыл бұрын
I have never made it, but now I need to look into it!
@JuanAlvarez-wn5ip3 жыл бұрын
those ribs look amazing!! about the coal and the meat placing on the grill (and the relative position with the fire) i think you have a very good and personal way of doing it (cooking both with the heat of the coals underneath the grill and the heat from the fire behind), here in argentina the brasero is usually on the side of the parrilla or it might even be a completely different object apart from the parrilla. This allows you to cook only with the heat from the coals (having no incidence of the heat of the actual fire) and that lets you have the parrilla much lower if needed at any point of the cook, or just have a simpler control of the temperature with the hight of the grill. With the Sunterra you could mimic this by using one half of the whole thing for the fire and the other half for cooking. Of corse i don´t mean this is a better way of cooking, it´s just an idea of another way of using that amazing grill. I learn a lot watching your videos, and i hope this might inspire you in some way, thank you greg! greetings from argentina
@BallisticBBQ3 жыл бұрын
Thank you for your invite Juan. Cheers brother!
@markopalikko69863 жыл бұрын
Oouuu... you nailed it! Great video, thank you.
@BallisticBBQ3 жыл бұрын
Cheers Marko!
@Kevin-p2l5bАй бұрын
😂 okay.
@bigdgoriders3 жыл бұрын
What is the best method for bite off the bone texture? High and fast?
@BallisticBBQ3 жыл бұрын
If you still want it to pull off clean, low and slow, but not as long.
@bigdgoriders3 жыл бұрын
@@BallisticBBQ thanks! Pull them when you see the meat start to pull back from the bone?
@BallisticBBQ3 жыл бұрын
@@bigdgoriders Yes, that will give you more of a tighter pull.
@bigdgoriders3 жыл бұрын
@@BallisticBBQ perfect, thanks. Fall off the bone is great and everything, but I like that more pork chop-like texture in my ribs. More chew but not at all tough, know'msayin'?
@eriknealson43363 жыл бұрын
What was the marinade used?
@BallisticBBQ3 жыл бұрын
Thank you for pointing this out! I just added it to the description, but here it is. Marinade 7 cloves crushed garlic 1 medium white onion, chopped ½ cup apple cider vinegar 1 tablespoon fresh ginger The juice of 3 limes The zest of 1 lime 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon dried oregano ½ teaspoon cumin 1 teaspoon black pepper Prep. Blend together ingredients in food processor Honey Glaze 1 cup honey 2 pinches dried coriander 2 pinches chili powder 2 pinches course kosher salt Prep. Mix ingredients together in bowl
@1230mkelly Жыл бұрын
Where did you get this grill from? Can you provide the link? Thanks.
@YummyFoodSecrets13 жыл бұрын
❣❤💞👍❤❤🤪
@BallisticBBQ3 жыл бұрын
00:00 Introduction 00:42 How to make marinade (recipe) 01:45 How to trim pork spare ribs 05:40 Marinading the pork ribs 06:27 How to set up an Argentine grill, or Santa Maria grill for cooking pork spare ribs 09:49 One hour into the grilled rib cook 10:07 Honey glaze recipe for ribs 11:15 3 hours 45 mins into grilled rib cook, progress report 11:59 Glazing ribs on grill 13:48 Grilled ribs are done! 14:16 Taste test! Marinade 7 cloves crushed garlic 1 medium white onion, chopped ½ cup apple cider vinegar 1 tablespoon fresh ginger The juice of 3 limes The zest of 1 lime 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon dried oregano ½ teaspoon cumin 1 teaspoon black pepper Prep. Blend together ingredients in food processor Honey Glaze 1 cup honey 2 pinches dried coriander 2 pinches chili powder 2 pinches course kosher salt Prep. Mix ingredients together in bowl
@trippingonfaith70943 жыл бұрын
Looks killer don’t apologize for being different somehow you tube bbq is creating a mediocre cookie cutter bbq society unrealistic and people are missing out on crispy bits and all kinds of nuance because of the “safe zone” of video production creating reproducible recipes with low risk mediocre returns you cook enough this becomes super obvious. Thanks for getting out of the box!
@BallisticBBQ3 жыл бұрын
I was just talking to another KZbinr and I mentioned that we always feel compelled to cook BBQ based on competition standards. In reality, comp BBQ is based on a one-bite taste test. We need to remember that backyard BBQ is better BBQ.
@trippingonfaith70943 жыл бұрын
I have learned a lot from you tubers just like anyone else and a lot of my personal growth came from mistakes ( best brisket I ever cooked) and eating bbq cooked non traditional ( eating at a black church bbq amazing!) and cooking the way my family liked it rather than the stand you tube cookie cutter outcome my wife is the queen of the crispy bits! And I will sacrifice a little moisture for extreme bark! That’s the fun of it.
@trippingonfaith70943 жыл бұрын
Best thing I ever learned ......you don’t have to wrap ribs! Or sauce them .....unless you cook on a pellet grill 😂!
@4seasonsbbq3 жыл бұрын
Fantastic Greg! That's a bad ass grill. Those ribs looked great and I bet they were delicious. Have a great 4th my friend.
@BallisticBBQ3 жыл бұрын
Thank you Ron. We had a fantastic 4th, hope you did as well!
@EverydayBBQ3 жыл бұрын
Amazing cook, brother!
@BallisticBBQ3 жыл бұрын
Thank you Mike!
@xmozzazx3 жыл бұрын
Really love your videos. You are passionate about grilling, very knowledgeable and fun! I'd share beers any time in your pit.
@BallisticBBQ3 жыл бұрын
Thanks for the support! Cheers!
@windvale3 жыл бұрын
Excellent ! Something different to try. Many Thanks !
@BallisticBBQ3 жыл бұрын
Thanks for check'n it out!
@Stlmgnolia3 жыл бұрын
Another great cook Gregg.Happy 4th to you and your family
@BallisticBBQ3 жыл бұрын
Thank you! Happy 4th to you (and yours) as well!
@earlshauger43353 жыл бұрын
That’s a sweet rig! Great cook! Happy 4th!
@BallisticBBQ3 жыл бұрын
Thank you Earl! Happy 4th!
@davidmech29563 жыл бұрын
Getting ready to do the same. Thanks for the insight... it gave me confidence.
@BallisticBBQ3 жыл бұрын
Hope you enjoyed the ribs David!
@davidmech29563 жыл бұрын
I did! Only took me one hour and 45 minutes. Ran around 300 with a 22 inch kettle lid over them. I couldn't believe how fast they cooked. Pulled them at 208°