If you are thinking about doing good embers to cook a good ribs you need to know in detail all the data that this recipe for costillating the grill.
| 🚻 15 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to cost the grill (to the flame): |
| 1 Costillar unit of cow (8kg) 100 grams of thick salt aceite de oliva mustza 1 Rama de Romero |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with red wine, grill |
Ingredients to cost the grill (to the flame):
1. Take out the meat from the fridge and let it take ambient temperature, leave it at rest at least two hours before the preparation. Be careful not to leave it inside a bag because it can be easily damaged, better cover it with a clean and humid cloth.
2. Meanwhile, see a fire with firewood. Use trunks that are not very thick, with a diameter of 15 centimeters it will be sufficient. It also takes advantage of this time to prepare a brine and wet on both sides the water helps to stick and form a crust. It seems a lot of salt but no, during cooking it hardens and the meat takes the fair salt. The crust, when serving the ribs, falls easily. The side of the meat and not the bone goes on the cross, well stretched, in the hooks. If necessary to hold wire through the meat and surround the bone. It is important that it is well grabbed, in the center and below. The thicker part of CAPTION IN THESE CONDITIONS.
3. When the fire is already on we stick the cross, with the bones looking towards the fire, about 80 cm and incline it a little towards the flame. Here we have to be attentive to the wind. If it is calm the flame will never burn the meat but if it is strong and point to the rib we will have to run it so that it does not snatch it. In those days of a lot of wind a couple of chapters as protection help maintain a flame. We are going to cook between an hour and a half and two on the bone side until it is very golden. When we touch the meat and it is warm, we turn it and cook it more or less one more hour.
4. While it is cooking, whipping the meat with Romeros branch and a mixture of mustard oil. One Romeros branch with this oil and blows the meat on the side that is being cooking. This what it does is hydrate the rib and enhance the taste.
5. Remember that the cooking of the ribs must be a couple, so you will have to add wood to keep the flame alive. After that time we have our rib to the cross ready. Accompany with a typical tomato and lettuce salad and a puree of potatoes.
