Costelão Gaucho (Beef Ribs)
Ingredients
• 20 kg beef ribs in one piece
• 300 g rock or sea salt
preparation
Start preparing the fire about 40 minutes before you start grilling by lighting about 4 kg of charcoal.
Take the meat out of the fridge 30 minutes before grilling and remove any excess skin, such as the membrane (silver skin). 15 minutes before grilling, salt the ribs heavily on all sides.
Either string the ribs onto skewers or place them on the grill grate, bone side down. Place the skewers or grate 50 cm away from the fire.
After 20 minutes, a slow but steady dripping will begin onto the charcoal. If it drips too quickly, remove some of the charcoal. Now grill the ribs at around 200-250 °C for a total of 5-6 hours. After 2 hours, turn the ribs over and leave them in this position for 1 hour, then turn the bone side towards the fire again. It is important that the temperature is kept as even as possible for the entire grilling time. If the temperature drops, add more charcoal. As soon as the ribs are visible at the thinner end for around 10 cm, the ribs are ready to serve.
FIRE&FOOD Issue 4-2016
