Brazilian

Serving

Costela de Churrasco (Brazilian BBQ Beef Ribs)

Name: Costela de Churrasco (Brazilian BBQ Beef Ribs)
Total time: 300 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 4 lbs beef short ribs, bone-in, in a full rack; 3 tbsp coarse sea salt; 1 tbsp black pepper; 4 cloves garlic, minced; 2 tbsp apple cider vinegar; 1 cup beef broth, for basting

Whole racks of beef ribs slow-cooked over indirect fire for hours until the meat pulls away from the bone, a churrascaria centerpiece.

300 minutes

Serves 6

Dinner

105 min prep

165 min cook

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

7 steps

1
Rub the rib rack all over with garlic, salt, pepper, and vinegar, and let sit at room temperature for 30 minutes.
2
Set up a charcoal grill or smoker for indirect low heat around 250°F, with coals banked to one side.
3
Place the ribs bone-side down away from direct heat and close the lid.
4
Cook low and slow for 4 to 5 hours, basting occasionally with beef broth, until the meat is fork-tender and pulls back from the bone.
5
For the last 15 minutes, move the ribs directly over the coals to crisp the exterior, watching closely to avoid burning.
6
Rest the ribs for 10 minutes before slicing between the bones.
7
Serve with farofa and a fresh vinagrete.

Costela de Churrasco (Brazilian BBQ Beef Ribs) — plated and served — Serving moment. How Costela de Churrasco (Brazilian BBQ Beef Ribs) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

70/100

Good fit for most families

Allergen-friendly 100

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 50

Great leftovers 87

Pantry-friendly 68

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

765

Calories

79 g

Protein

2 g

Carbs

46 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Costela is the slow-smoked centerpiece of a proper churrasco in Rio Grande do Sul, where gaucho ranching culture built an entire cuisine around whole cuts cooked for hours over low coals. Unlike quick-grilled cuts like picanha, a full rib rack is a test of patience, traditionally cooked bone-side down for most of a day before the fire is finally opened up to crisp the outside.

Listahan note

This version keeps the rub simple - salt, pepper, garlic, and vinegar - so the low-and-slow smoke does the real work, and finishes over direct coals only in the last 15 minutes for a crisp bark.

Technique cues

Cooking bone-side down for most of the session protects the meat from direct heat while the bones act as a buffer, which is why this method takes hours rather than the 40 minutes a steak cut needs.
Basting periodically with beef broth rather than a sugary barbecue sauce keeps the surface from burning over such a long cook, since sugar-based sauces scorch well before the meat is done.
Moving the ribs directly over the coals only in the final 15 minutes is what builds the crisp bark - doing this earlier in a multi-hour cook would burn the exterior long before the interior turns tender.

Kitchen flow

Parallel prep: While the ribs rest with the rub, set up the smoker or grill for indirect heat and get the coals banked to one side.
Make-ahead: The rub can go on the ribs the night before and rest covered in the fridge, then bring to room temperature before smoking.
Leftover move: Shred leftover rib meat off the bone and pile it into a sandwich with vinagrete, or fold into rice and beans.
Cleanup rhythm: Let the smoker or grill cool with the lid on before scraping out spent coals and ash the next day.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

beef short ribs, bone-in, in a full rack

centerpiece protein

Purpose: the full rack, cooked as one piece, renders slowly over hours so the collagen breaks down into tender, pull-apart meat

Handling: rub all over with the garlic, salt, pepper, and vinegar mixture and let it sit at room temperature before it goes on the smoker

Adaptation: a bone-in beef chuck roast can substitute, though it lacks the same rib-bone protection during the long cook and may need slightly less time

garlic, minced

rub base

Purpose: raw minced garlic rubbed into the meat mellows and sweetens over the long, low cook

Handling: mince and rub directly onto the ribs along with the other seasonings before resting

Adaptation: garlic powder can replace it in a pinch at about a third the amount

apple cider vinegar

tenderizing acid in the rub

Purpose: a splash of acid in the dry rub helps begin breaking down the surface of the meat before the long smoke takes over

Handling: rub into the meat along with the garlic, salt, and pepper before the initial rest

Adaptation: white vinegar works at the same amount, though cider vinegar adds a touch more sweetness

beef broth, for basting

moisture during the long cook

Purpose: basting periodically keeps the exterior from drying out over several hours of indirect heat

Handling: baste every 45 minutes to an hour with a brush or spray bottle

Adaptation: a mix of water and a splash of the vinegar works if broth is not on hand, though it will add less savory depth

Technique notes

Maintain a steady 250F for the full 4 to 5 hours rather than letting the fire spike - a hotter fire dries the exterior before the collagen has time to render.
Keep the ribs bone-side down for the bulk of the cook so the bones shield the meat from direct heat and the fat cap can render evenly from above.
Watch the final direct-heat step closely - 15 minutes over open coals goes from crisp bark to burnt in a matter of minutes on meat this fatty.

Ingredient swaps

Gluten-free direction: This recipe is naturally gluten-free as written - just check that any bottled beef broth used for basting does not include wheat-based flavor additives.
Dairy-free option: Wherever dairy shows up here, a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) is the straightforward stand-in. This one leans on the apple cider vinegar.
Lower-sodium direction: Cut the coarse salt in the rub by a third and rely more on the garlic and vinegar for flavor.
Weeknight shortcut: This is not a weeknight dish given the multi-hour smoke, but the rub and initial sear can be done a day ahead to spread the active work over two days.

Serve alongside

Farofa
Vinagrete
Pao de queijo
Grilled cassava
Full-bodied Brazilian red wine
Cold lager
Caipirinha

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate shredded or sliced meat in an airtight container for up to 4 days
Reheat gently in a covered dish with a splash of broth to keep it moist
Freeze portions for up to 3 months and thaw overnight in the fridge before reheating

Equipment

Charcoal grill or smoker
Instant-read thermometer
Basting brush or spray bottle
Sharp carving knife

Make this household-aware

Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.

Get the app

Plan it in Listahan

Add Costela de Churrasco (Brazilian BBQ Beef Ribs) to your week, check it against your household's allergens, and build the shopping list automatically.

Open in app iOS Android