Ribs are always a crowd favourite, and cooked this way, they're incredibly simple. You start cooking earlier, but it’s less work overall — you can basically set and forget them as the heat is low. The G-SPIT BBQ allows you to cook Argentinian-style by setting the cooking grill high, enabling low and slow heat.
Try to BBQ in an area with no wind, as the meat sits so high above the charcoal that wind can affect cooking times. Be aware of wind direction — if it’s blowing from one end of the BBQ, use extra charcoal on that side as it will be cooler. Some butchers use different names for certain rib cuts, so if you get stuck after speaking to your butcher, let me know. It’s a good idea to pre-order ribs in advance.
Cooking times may vary slightly, so the key is to monitor and note how long it took for your ribs to become tender. If it takes longer than the estimated times below — because of your charcoal brand or another factor — just use it as a reference and you’ll nail it next time. If you find you have too much heat, keep a bucket of old ash or sand on hand to sprinkle over the charcoal. The goal is to cook at the right temperature: enough to cook the meat through, but not so high that the skin burns. If the skin is browning too quickly, baste it with oil to protect it.
ASADOR BEEF RIBS
These ribs need to be slow-cooked to break down connective tissue — otherwise, they’ll be tough as leather. Cook them right, and they’ll pull apart beautifully.
Ask your butcher for a rack of Argentinian asador-cut beef ribs. Ask them to cut the ribs in half lengthwise — they’re usually quite thick. The rib bones are around 20cm long and meaty. If your butcher doesn’t know what you’re talking about, try another one, as not everyone is familiar with this cut. Don’t get spare ribs — while this cut is also used in Argentina, I find it doesn’t turn out as tender. You want them cut lengthwise along the rib bone, not across it.
Take the ribs out of the fridge about an hour beforehand to bring them to room temperature. This helps avoid the meat tensing on the grill and losing moisture, which would make them less tender. In Argentina, they call this spasmo — when the meat spasms.
Light one chimney of charcoal and spread the coals mainly around the edge of the BBQ. Set the cooking grill quite high — about 40cm — so you can count roughly 10 seconds with your palm above it before it feels too hot.
If you want to use the lid to keep in heat and save time, turn the motor bracket inwards so it’s above the grill, and line up the spit rod support bracket on the other side.
Place ribs bone-side down on the grill so the bones heat up and help cook the meat internally. Season both sides of the ribs while they’re on the grill — I find it easier. If the spice rub doesn’t stick, spray a little water onto the ribs. Season with salt only if you plan to drizzle chimichurri afterwards. Otherwise, use your favourite spice rub. Place the lid over the ribs if using one.
Cooking time:
– Approx. 90 minutes with lid on, turning once
– Approx. 120 minutes with lid off, turning once
You can cook them for an extra hour if you want them ultra-tender, but I usually don’t find it necessary. Add charcoal as needed to maintain the 10-second heat — usually a handful every 30–45 minutes depending on the quality of your charcoal.
Ensure the rib fat is crispy. Cut a small piece off the corner to test tenderness when they look ready. If they’re still tough, keep cooking — it’s nearly impossible to overcook ribs using this method.
Let them rest for 10 minutes before serving. Drizzle with chimichurri if desired. To make the sauce, use Joanna’s Argentinian Chimichurri Mix (red label) and follow the instructions on the back.
LAMB RIBS
These are one of my favourite cuts. Ask your butcher for a side of lamb ribs depending on how many people you’re feeding. I also like to get the lamb skirt or flap attached — this stringy, pull-apart crispy meat is the best part in my opinion, and it’s one of the cheapest. You can also buy lamb skirt on its own. Make sure the butcher leaves the skin on the ribs.
Use the same cooking technique as the beef ribs above. Season with a mediterranean spice rub. Make sure the skin is golden and crispy, and the meat is falling off the bone — cook longer if needed. You can also squeeze lemon on the ribs after they’re cooked.
Cooking time:
– Minimum 90 minutes with lid on, turning once
– Minimum 120 minutes with lid off, turning once
PORK RIBS
Order a rack of ribs — not spare ribs — for this style of cooking. Of course, you can cook pork ribs in about 20 minutes over direct heat, but this method gives you something different.
Try the same technique as the beef ribs above. They’ll turn a golden, maroon colour and become super tender. Season your preffered italian spice.
Cooking time:
– 30 minutes each side with lid on
– Add another 20 minutes with lid off
For any of the ribs above, you can also skewer them on the spit shaft, a churrasco sword, or place them in a flat grill basket to cook them rotisserie style.
Enjoy!