“Taste of the Masters” Beef Export Ribs

‍Step 1

In a mixing bowl, add water and salt and mix well until the salt has dissolved.

Step 1

Inside an Arteflame bowl, light up charcoal and wood using a torchlight. As the charcoal and wood starts to heat, place the base of the cross next to the Arteflame bowl.

Step 2

Cut the ribs butterfly-style and weave them in and out between the cross. Add kosher salt to both sides.

Step 3

Make sure you tie all the attachments of the cross to the main pole. You can also add some armature wire to tie any loose ends from the ribs.

Step 4

Attach the cross with the ribs to the base of the cross in order for them lay on top of the fire. Adjust as needed.

Step 5

Make sure the cross is stable on top of the fire, as the ribs will need to cook for many hours.

Step 6

Place a foil pan underneath to capture the dripping juices and fat draining from the ribs.

Step 7

Spray the ribs with brine every hour to keep them moist; this will also increase the flavor at the same time.

Step 8

Optional: Add a whole chicken, pineapple, or other favorite foods to your live-fire cooking!

Step 9

Add more fuel (charcoal or wood) to the Arteflame bowl as needed to allow the ribs to continue cooking.

Step 10

It can take between 5–7 hours to cook the ribs to medium-rare, but this may vary depending on how high the temperature of the fire is and how close you have the ribs above the fire.

Once the ribs are cooked to your desired temperature, remove from the fire and portion.

Step 11

Once portioned, serve ribs as desired. We recommend serving them over our charcoal-fired naan bread with some fire-roasted pineapple. Enjoy!