Costillar substitutes

Same general anatomical region — costillar is the whole bone-in slab cut along the bone for slow asado, asado de tira is the same region cross-cut into ½-inch strips for quick grilling. Different butchering and different cooking traditions, same primal.

Both whole bone-in beef rib cuts cooked over fire. Costillar is the Argentine-asado tradition, costela ponta de agulha is the Brazilian-churrasco vertical-fire-grill tradition. Same general anatomy with regional cooking differences.

Both whole-along-bone slow-cooked beef ribs from the plate region. Costillar is grilled flat on parrilla or vertically on asador a la cruz over coals; plate ribs is smoked low-and-slow over post-oak in Texas BBQ tradition. Different cooking, same cut.

Overlapping naming usage — "costillar" can also refer in Argentine usage to the loin-end rib roast (anatomically Prime rib). The dominant retail meaning is the asado plate-rib slab; Prime rib is anatomically the dorsal-rib roasting joint.