Argentine-Style Dino Ribs - Over Open Fire

Ingredients:

• 4-6 lbs of TD Beef or Bison Dino Ribs, cut into individual rib bones
• Kosher Salt
• Black Pepper
• Apple Cider Vinegar
• Water

Directions:

1. Start a wood or charcoal fire at least two hours before grilling. You’ll want a bed of medium hot coals rather than large flames. Burn down hardwood logs until you have embers or - if using charcoal - wait until they are fully lit and covered in white ash.

2. Rake the embers to one side of the grill to create an indirect heat zone.

3. Generously season the beef ribs with coarse salt and black pepper.

4. Place the ribs on the grill over low to medium heat, bone side down. Cook slowly, letting them absorb the heat from the coals. This process can take 1.5 to 2 hours, depending on the thickness of the ribs.

5. Throughout the cooking, rake coals underneath the meat to maintain a steady, moderate temperature. Keep the cooking slow and low. This type of Argentine recipe is all about patience—cooking the meat at a moderate heat allows it to remain juicy. After an hour, flip the ribs and cover for 2 hours – maintain the heat in this phase by regularly raking coals from your feeder fire under the grills. Remove the cover and either spray or rub with a mixture of 1/3 apple cider vinegar and 2/3 water. Continue grilling for 2 more hours until the ribs are deeply browned and the meat is tender.

6. Let rest for 10-20 minutes before serving and serve with chimichurri sauce on the side and a simple salad.