South American Rotisserie Shortribs

South amercan beefribs

If i had to tell you about my favorite style of Low and Slow Beef i would tell you about the South American style of BBQ. It's so pure and simple that with a little bit of knowledge of fire managing anyone can do this
In this recipe i'm showing you how it's done.

Prep Time 10 mins
Cook Time 2 hrs 30 mins
Course Beef, Beefribs
Cuisine Argentinian, Barbecue, Low and Slow, Purist, South American BBQ
Servings 4
Calories 585 kcal


  • 1500 grams Shortribs
  • Fleur de Sel
  • Black Pepper
  • 300 grams Sliced pre potatoes
  • 200 grams Cherry tomatoes
  • 1 Courgette Sliced into strips
  • 3 tbsp olive oil


  • Get you Joetisserie skewer unscrewed and pierce your beefribs in between 2 of the bonen and keep it as centered as pissible, and tighten it up with the pins
  • Season your ribs with a good amount of Fleur de Sel on the fat cap and bone side and a little bit less on the meat sides.
  • Then cover it on the meatsides with fresh crushed black pepper
  • Open up your Kamado Joe and fill it up with a covering bed of charcoal and set it on fire.
  • Once the charcoal is lit up, move the charcoal to 2 sides and free up the space in the middle.
  • Set the joetisserie so that the Skewer can be placed in the same length as the free space in your Kamado
  • Place your Shortribs Skewer in the joetisserie and set it to rotate.
  • Close the lit and almost completely close all Air vents so you can keep a lower temperatur of around a 150 degrees celcius
  • When your charcoal is almost burnt down you can always place a couple of new blocks on top so they can catch fire again and keep it going. Don't place too much!
  • When you hit a core temperature of 92 degrees celcius its time to let the shortribs rest and get some more charcoal in to boost it up again.
  • Place the grill grates on a low position, Heat up your Cast Iron Skottsberg Skillet and put in some olive oil.
  • When it's hot place a rack of cherry tomatoes in the pan along with those sliced potatoes and just let it basicly shallow-fry.
  • Pour some olive oil over your sliced Courgette and sprinkle a couple dashed of salt and pepper on top.
  • Let it all fry and roast until you can take it off, slice up the shortribs and plate it all on top of the Skillet.



Serving: 800gCalories: 585kcalCarbohydrates: 4gProtein: 53gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 162mgSodium: 188mgPotassium: 1214mgFiber: 1gSugar: 2gVitamin A: 343IUVitamin C: 20mgCalcium: 35mgIron: 6mg
Keyword Beef, beefribs, Shortribs, South american style
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