Argentine BBQ — Making Asado at Home with Dry Rub

Asado is the Argentinian BBQ tradition — a social event that lasts for hours, where meat is slowly grilled over charcoal and served with chimichurri. While Brazilian churrasco focuses on skewers and large cuts of meat, asado is about patience, fire, and conviviality. At home, you can make a great asado with a regular BBQ, the right cuts, and a dry rub that enhances the Argentinian flavours.

Asado vs churrasco: what's the difference?

Asado (Argentina) Churrasco (Brazil)
Technique Slow grilling on a grate over charcoal Skewer over fire
Meat Costillas, chorizo, morcilla, entraña Picanha, fraldinha, frango
Seasoning Minimal — chimichurri as a sauce Coarse sea salt, dry rub
Pace Slow, 3–6 hours Faster, continuous carving
Atmosphere Social, the asador is central Festive, meat at the table

→ More about Brazilian BBQ (churrasco)

The classic asado cuts

1. Costillas (beef short ribs)

The heart of the asado. Thick beef short ribs slowly grilled — 3–4 hours on low heat. The fat melts and continuously bastes the meat. Rich, intense, and irresistible.

2. Entraña (skirt steak)

A thin, intensely flavourful cut from the diaphragm. Cooks quickly (8–10 minutes), always medium rare. Always slice against the grain. Similar to bavette but even more intense in flavour.

3. Vacío (flank)

A large, flat cut from the flank — the Argentinian favourite. Slowly grilled on low heat, 1–2 hours. Gives a crispy exterior and juicy meat inside.

4. Chorizo criollo (Argentinian sausage)

Fresh, seasoned pork sausage — directly on the grill, 15–20 minutes. Traditionally served in a bun (choripan) with chimichurri as an appetizer while the rest cooks.

5. Morcilla (blood sausage)

Argentinian blood sausage — directly on the grill, 10–15 minutes. Not for everyone, but an essential part of a traditional asado.

6. Mollejas (sweetbreads)

Veal sweetbreads — directly on the grill, 20–25 minutes. Crispy on the outside, creamy on the inside. A delicacy for the true asado lover.

Which dry rub do you use for asado?

Traditionally, asado uses minimal seasoning — the meat speaks for itself. But a dry rub adds an extra layer of flavour that respects the Argentinian tradition:

  • Toscana Fire — Fennel seed, smoked paprika, allspice, cayenne. Aromatic and Mediterranean — the Italian influences in Argentinian cuisine (many Argentinians have Italian roots) make this the most authentic choice. Perfect on costillas and vacío.
  • Tex-Mex BBQ Rub — Cumin, smoked paprika, chili. Smoky and spicy — for a bolder flavour on the ribs.
  • Memphis BBQ Rub — Sweet-smoky — for those who want a classic BBQ flavour on the costillas.

→ Complete overview: which rub pairs with which meat?

Chimichurri — the indispensable sauce

No asado without chimichurri. This Argentinian herb sauce made of parsley, garlic, oregano, vinegar, and olive oil is the perfect accompaniment to grilled meat. Fresh, herbaceous, and slightly acidic — it cuts through the rich fat of the ribs.

→ Chimichurri recipe — the classic Argentinian herb sauce

Asado at home — step by step

Step 1 — Preparation (the night before)

  1. Choose your meat — costillas are mandatory. Add entraña, chorizo, and morcilla for a complete asado menu.
  2. Rub the costillas and vacío — generously on all sides. Let marinate overnight in the fridge.
  3. Chorizo and morcilla — no preparation needed, directly on the grill.
  4. Make chimichurri — prepare the chimichurri a day in advance so the flavours can meld.

Step 2 — Prepare the BBQ

  1. Use charcoal or wood — no briquettes for asado. Charcoal gives the authentic flavour.
  2. Build a large bed of coals and wait until the coals are glowing white — no flames, just glowing coals.
  3. Asado is grilled on low to medium heat — 150–180°C. Not too hot.

Step 3 — Grilling order

  1. Costillas — first on, bone-side down, 2–3 hours on low heat. Flip only after 1.5–2 hours.
  2. Chorizo and morcilla — add after 1 hour, 15–20 minutes. Serve as an appetizer (choripan) while the rest cooks.
  3. Entraña and vacío — the last 30–60 minutes. Cook quickly on higher heat.

Step 4 — Serving

Serve the meat directly from the grill in large pieces — no small portions. Chimichurri on the table. Carve at the table.

Core temperatures for asado

Meat Doneness Core Temperature
Costillas (short ribs) Tender/pulled 88–95°C
Entraña (skirt steak) Medium rare 52–55°C
Vacío (flank) Medium rare 55–60°C
Chorizo Cooked 70°C+

→ How to measure core temperature?
→ Complete temperature guide

Traditional asado side dishes

  • Chimichurri — indispensable, always on the table
  • Ensalada mixta — simple green salad with tomato and onion
  • Pan (bread) — for choripan and to soak up juices
  • Provoleta — grilled provolone cheese directly on the grill — an Argentinian classic
  • Grilled vegetables — bell peppers, zucchini, and onion alongside the meat

Tips for a successful asado at home

  • Patience is key — don't rush asado. Low heat, plenty of time, good company.
  • The asador is central — in Argentina, the person managing the BBQ is the star of the evening. Take that role seriously.
  • No flames — asado is grilled over glowing coals, never over flames.
  • Bone-side first — costillas always start bone-side down. The bone protects the meat.
  • Chimichurri in advance — make it a day earlier for the best flavour.

→ Direct vs. indirect heat: when to use what?
→ Add wood chips for extra flavour

More international BBQ traditions

Ready to start?

Choose your rub and make the best asado you've ever tasted this weekend.