Grilling Tandoori Whole Chicken on the Argentine Asado
1. Tira de asado is cross-cut beef short ribs, not a full rack.
Unlike costillar (full rack), tira de asado is cut across the bone into thin strips, allowing it to cook in about 45–60 minutes over embers.
2. Grill meat-side down first over steady embers — not flames.
Argentine short ribs are cooked over hardwood embers at medium heat. Avoid direct flames and high flare-ups to prevent burning the fat.
3. Flip when juices rise to the surface (15–20 minutes).
Do not flip based on time alone. When you see juices bead on top of the meat, that’s your signal the first side is ready.
4. The second side only needs 4–6 minutes.
Most of the cooking happens on the first side. Overcooking the second side dries the ribs and reduces tenderness.
5. Rest for 4–5 minutes before slicing.
Resting allows juices to redistribute evenly, improving moisture and texture. Skipping this step is the most common mistake.
If you want perfectly grilled Argentine short ribs (tira de asado) that are juicy, tender, and packed with flavor, this is the only method you need.
This traditional Argentine cut cooks faster than a full rack of ribs, requires minimal seasoning, and delivers steakhouse-level results using nothing more than fire, salt, and patience.
In this guide, I’ll show you:
After nearly 20 years living and grilling in Argentina, this is the method I use every summer.
Tira de asado is beef short ribs cut thin across the bone, typically about ¾ to 1 inch thick.
Unlike American-style ribs that are cooked low and slow for hours, Argentine short ribs are grilled directly over embers. Because they are cross-cut, the meat cooks faster while still retaining moisture from the intramuscular fat and bone.
Average cook time: 45–60 minutes
Difficulty level: Beginner-friendly
Flavor profile: Rich, beef-forward, lightly smoky
Understanding the difference between these cuts is key to mastering Argentine asado.
Link to my tira de asado recipe here.
Link to my Falda article and resource here.
If you want something traditional but quicker than a full rack, tira de asado is your cut.
For the short ribs
Optional sides
That’s it. No marinades. No rubs. Argentine grilling is about respecting the beef.
As I always say…. LOL. “Every great asado starts with a great fire.” But it’s true…
Here is my step-by-step guide to creating a great fire.
Use hardwood that creates strong, long-lasting embers. In Argentina, piquillín is traditional. Good alternatives:
Avoid high flames. You want steady embers, not direct fire.
If using a parrilla with a brasero, move the embers underneath the grill before placing the meat on.
Bring the meat to room temperature for about 45–60 minutes.
You should be able to hold your hand over the grill for about 10–15 seconds.
This is where most people get it wrong. Do not flip based on time alone.
For average thickness (¾–1 inch), this takes: 15–20 minutes on the first side Once you see consistent juice beads forming, flip the ribs.
The second side only needs a few minutes. Why? Because most of the internal temperature has already developed. The bone is hot. The meat is nearly finished.
Grill for:
4–6 minutes on the second side This gives you a final sear without drying out the meat.
This is the most overlooked step in grilling. Remove the ribs and let them rest on a warm plate or board for 4–5 minutes before slicing.
Resting allows juices to redistribute evenly throughout the meat. Skip this step, and you lose moisture. Do it properly, and you get restaurant-level results.
Argentine asado is traditionally judged by feel and visual cues, but if you prefer temperature:
Most Argentines prefer medium to medium-well for tira de asado.
15–20 minutes on the first side until juices rise, then 4–6 minutes on the second side.
No. For tira de asado, grill the meat side down first.
Argentine short ribs are cross-cut thin and grilled directly over embers. American ribs are typically slow-cooked for several hours.
Yes. Lump charcoal works well. Avoid briquettes with additives.
No. Traditional Argentine grilling uses only salt, black pepper, and maybe some garlic.
After nearly two decades grilling here, the biggest lessons are simple:
Argentine asado isn’t about complex marinades or exotic rubs. It’s more about fire discipline, heat management and enjoying the experience of slow grilling over embers.
If you master this method, you’ll never overcook short ribs again.
Tira de asado is one of the most accessible, forgiving, and satisfying cuts you can grill, perfect for summer afternoons, beach cookouts, or relaxed backyard gatherings.
If you want more traditional Argentine grilling guides, techniques, and cut breakdowns, explore the rest of my website or join the newsletter for exclusive resources.
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