Gaucho-Style Beef Ribs | The Perfect BBQ

Rib Preparation: Place the ribs meat-side down on a baking sheet. Remove the thin paper-like membrane from the back of each piece by sliding a narrow tool, such as a butter knife or the tip of a meat thermometer, underneath it. It is best to start near one of the middle bones. Using a kitchen towel, paper towel, or tongs, grip the membrane firmly and pull it off. Just before grilling, season the ribs very generously on both sides with coarse salt and, if desired, freshly crushed black pepper.

Rotisserie Method: This method gets you closest to the beef ribs served in traditional Brazilian churrascarias. Using a sharp, narrow knife, make incisions in the middle of the meat between every two ribs. Twist the knife blade to widen the holes – this will make it easier to thread the spit. Repeat with the second rack of ribs. Thread the ribs onto the spit using an alternating (up and down) weaving motion. Set up the grill for rotisserie cooking according to the manufacturer's instructions and preheat it to medium-high heat. Place a large drip pan in the center of the grill directly beneath the spit. Attach the spit, turn on the motor, and cover the grill. Roast the ribs until they are beautifully browned, tender, and cooked through, about 1 to 1.5 hours. During the last half hour, you can baste the ribs with the rendered fat from the drip pan.

Indirect Grilling Method: Prepare the grill for indirect grilling and preheat it to medium heat (approx. 175 °C / 350 °F). Place the ribs on the grill grate, rounded side up, directly over the drip pan. If you want to achieve a subtle smoky flavor, toss wood chips onto the hot coals or place them in the smoker box of a gas grill. Cover the grill and cook indirectly for 1 to 1.5 hours, until the meat is tender and falling off the bone.