$ · The coarse rock salt a churrascaria uses on picanha and cupim
Season costela the way it's done for fogo de chão
Picanha, cupim and anything grilled Brazilian-style.
Lebre Sal Grosso para Churrasco (Brazilian coarse salt)
Costela ponta de agulha is known in English as Plate ribs.
Also called
Julio Cesar Martins, CC BY-SA 3.0, via Wikimedia Commons — Costela_no_Fogo.JPG
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The front portion of the Brazilian *costela*, taken from the chest end of the rib cage where cartilage runs through the bones. The fattier, more flavourful cousin of *costela ripa* (the rear, leaner rib section) and a churrasco staple — slow-grilled vertically over coals (*costela no fogo de chão*) for hours, sometimes overnight, until the connective tissue dissolves and the meat falls off the bone. Known as *minga* in southern Brazil. Distinct from *asado de tira* (the same general region cross-cut into ½-inch strips, popularised in Argentina) and from US plate ribs (whole 3-rib slabs cut along the bone for Texas-style smoking). The cartilage-and-fat character is what defines the cut — leaner butchers' grades or backs of ribs (costela ripa) don't substitute well.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇵🇹Portugal | Costela ponta de agulha | Same Portuguese-language term used in Brazilian-emigré churrascarias in Portugal; not a traditional pt-PT butcher term per se. |
| 🇧🇷Brazil | Costela ponta de agulhaprimary | The fattier, front-of-chest section of the Brazilian costela, threaded through with cartilage. In southern Brazil also called *minga*. |
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