Beef plate ribs (costela) are long-bone short ribs. Ask a US butcher for plate short ribs or long beef ribs, bone in. This is not brisket and not pork ribs.
Safety instructions
Rare beef at 125 to 130°F (52 to 54°C) is below the USDA 145°F (63°C) finish. Buy whole muscle from a butcher or a named packer, and sear the outside. Higher-risk people should wait for 145°F (63°C). Ground beef stays 160°F (71°C).
This is the seasoning only. Full cook: Costela on the churrasco grill.
Costela seasoned with sal grosso only. Heavier than a steak, up to about 30 g per kilo (2 tablespoons per kg), because the cook is long. Still salt, not a herb marinade and not a Texas rub.
The night before
Leave the slab whole, fat and membrane on. Dry it in the fridge. Salt it when the fire is ready, or up to an hour before so the crystals stick.
Brushing
The fat cap on the rib is the basting. Butter on a long cook is a grease fire. Two-zone kettle grill, bone down, 3 to 5 hours, probe-tender between the bones with a thermometer. Rest. Knock extra salt off.
Keep the slab 40–50 cm (16–20 in) from the embers. See how far picanha sits from the charcoal.
Next cooks
Region: Sul.
Leave a Reply