$$$ · brisket, ribs, pork shoulder, and long smoke cooks
Hold a steady 225°F for twelve hours
Low-and-slow barbecue where stable heat matters more than speed.
Weber Smokey Mountain 18-Inch Charcoal Smoker
These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Same general anatomical region (short plate / chuck rib), but cut differently: asado de tira is a thin (~½-inch) cross-cut Argentine strip, plate ribs is the whole long bone-in slab smoked low-and-slow.
These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.
| Country | Asado de tira | Plate ribs |
|---|---|---|
| 🇺🇸United States | Short ribs | Plate ribs |
| 🇬🇧United Kingdom | Short ribs | — |
| 🇫🇷France | Plat de côtes | — |
| 🇪🇸Spain | Costillas de ternera | — |
| 🇦🇷Argentina | Asado de tira | — |
| 🇲🇽Mexico | Costillas | — |
| 🇵🇹Portugal | Costelas | — |
| 🇧🇷Brazil | Costela | — |
| 🇮🇹Italy | Costine di manzo (taglio asado) | — |
| 🇩🇪Germany | Querrippe (Asado-Schnitt) | — |
$$$ · brisket, ribs, pork shoulder, and long smoke cooks
Low-and-slow barbecue where stable heat matters more than speed.
Weber Smokey Mountain 18-Inch Charcoal Smoker
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