These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Same general anatomical region (short plate / chuck rib), but cut differently: asado de tira is a thin (~½-inch) cross-cut Argentine strip, plate ribs is the whole long bone-in slab smoked low-and-slow.
| Country | Asado de tira | Plate ribs |
|---|---|---|
| 🇺🇸United States | Short ribs | Plate ribs |
| 🇬🇧United Kingdom | Short ribs | — |
| 🇫🇷France | Plat de côtes | — |
| 🇪🇸Spain | Costillas de ternera | — |
| 🇦🇷Argentina | Asado de tira | — |
| 🇲🇽Mexico | Costillas | — |
| 🇵🇹Portugal | Costelas | — |
| 🇧🇷Brazil | Costela | — |
| 🇮🇹Italy | Costine di manzo (taglio asado) | — |
| 🇩🇪Germany | Querrippe (Asado-Schnitt) | — |
Source this cut
Equipment
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