Grilled Beef Ribs

Grilled Beef Ribs:  normally beef plate ribs (or dino ribs) are cooked low and slow in a smoker.  Here we cook them on an Argentine Brasero Grill!

Things to know:

Are Beef plate ribs the same as short ribs?

Beef plate ribs are a type of short rib, but they are not the same as all short ribs. Plate ribs (often called “dino ribs”) come from the 6th-8th ribs in the belly area, known for being massive, fatty, and usually sold in 3-bone slabs. Other short ribs (like “chuck ribs”) come from the shoulder and are usually smaller.

What exactly are plate ribs?

Beef Plate Ribs, also known as “Loaded Short Ribs” or “Brontosaurus Ribs”, are a primal cut taken from the lower/belly rib section of the cow, known as the “plate”. This rib section is left whole in slabs, typically containing about 3 bones per slab, and is not trimmed or cut down.

Are beef plate ribs the same as dino ribs?

Beef plate ribs and “dino ribs” are essentially the same thing, with “dino ribs” being the popular, descriptive name for the massive, three-bone rack cut from the plate primal (ribs 6–8). They are highly marbled, rich, and often called “brisket on a stick,” offering more meat and fat than beef back ribs.

What is a brasero grill?

A brasero is a specialized, often attached, firebox used in Argentine-style grilling to burn wood or charcoal down into glowing embers. These embers are then raked underneath the cooking grates, allowing for consistent, low-smoke, and controlled high-heat cooking while preventing flare-ups. They are essential for authentic asado and continuous, long-duration cooking.

What is a brasero on a Santa Maria grill?

In traditional Argentinian and Santa Maria-style cooking, a brasero serves a crucial purpose: it allows you to burn raw wood or lump charcoal off to the side, generating a steady, controlled supply of glowing embers.