Brazilian BBQ Recipe — Making Churrasco at Home with Dry Rub

Churrasco is the Brazilian BBQ tradition — a feast of meat, fire, and camaraderie. It’s all about large cuts of meat on a spit, grilled over charcoal, and served at the table in thin slices. At home, you can make a fantastic churrasco without a spit — with a good BBQ, the right cuts, and a dry rub that enhances the Brazilian flavors.

What is churrasco?

Churrasco (pronounced "shoo-ras-koh") is the Brazilian way of BBQ — originally from the gauchos, the cowboys of Southern Brazil. The tradition revolves around:

  • Large cuts of meat — no hamburgers or sausages, but whole picanhas, ribeyes, and racks of lamb
  • Charcoal or wood — never gas, always fire
  • Spit or grill — traditionally on a U-shaped spit, at home on a regular BBQ
  • Thin slices at the table — the meat is continuously sliced and served as it cooks
  • Minimal seasoning — traditionally only coarse sea salt, but a dry rub adds an extra dimension of flavor

The classic churrasco cuts

1. Picanha — the icon

Picanha (sirloin cap) is the most iconic cut of Brazilian BBQ. The thick fat cap melts during grilling, basting the meat from above. Always medium rare.

→ Full picanha recipe with dry rub

2. Fraldinha (flank steak / bavette)

Thin, intensely flavorful, and quick to cook. Grill over high direct heat, 3–4 minutes per side. Always slice against the grain.

3. Maminha (tri-tip)

A triangular cut from the bottom sirloin — tender, juicy, and full of flavor. Less known in the Netherlands but increasingly available at butchers.

4. Costela (beef short ribs)

Thick beef ribs cooked low & slow — for hours at a low temperature until the meat falls off the bone.

5. Frango (chicken)

Chicken thighs or whole chicken on the spit — marinated in herbs and slowly grilled.

6. Linguica (Brazilian sausage)

Seasoned pork sausage — directly on the grill, 10–15 minutes. Easy to find at Portuguese butcher shops.

Which dry rub do you use for churrasco?

Traditionally, churrasco only uses coarse sea salt. But a dry rub adds an extra layer of flavor that respects and enriches the Brazilian tradition:

  • Tex-Mex BBQ Rub — Cumin, smoked paprika, chili. Gives picanha and bavette a smoky, spicy bark. The bold choice for churrasco with a twist.
  • Toscana Fire — Fennel seeds, smoked paprika, allspice. Aromatic and elegant — pairs perfectly with the rich flavor of picanha and ribeye. The refined choice.
  • Jamaican Jerk — For chicken on the churrasco — gives frango a Caribbean twist that works surprisingly well.

→ Full overview: which rub goes with which meat?

Churrasco at home — step by step

Step 1 — Preparation

  1. Choose your meat — picanha is a must. Add fraldinha, linguica, and chicken for a complete churrasco menu.
  2. Pat dry with paper towels.
  3. Rub in — generously on all sides. Let it sit for at least 30 minutes, or overnight in the fridge.

Step 2 — Prepare the BBQ

  1. Use charcoal — no briquettes for churrasco. Charcoal burns hotter and gives a more authentic flavor. → Charcoal vs briquettes
  2. Prepare the BBQ for the two-zone method: direct zone for searing, indirect zone for finishing.
  3. Wait until the coals are glowing white — maximum heat.

Step 3 — Grilling order

For an authentic churrasco, serve the meat in order of cooking time:

  1. Linguica (sausage) — first on, 10–15 minutes direct. Ready as an aperitif while the rest cooks.
  2. Fraldinha (bavette) — quick to cook, 6–8 minutes direct. Serve as a second course.
  3. Picanha — sear the fat cap first, then cook indirectly. 30–45 minutes total. → Full picanha recipe
  4. Costela (short ribs) — low & slow, 4–6 hours. Start with these earliest.

Step 4 — Serving

Serve the meat directly from the BBQ in thin slices — cut at the table while the rest is still cooking. This is the essence of churrasco: continuous eating as new meat is constantly prepared.

Traditional churrasco side dishes

  • Farofa — toasted manioc flour, the classic Brazilian side dish
  • Vinagrete — Brazilian salsa with tomato, onion, bell pepper, and vinegar
  • Pao de queijo — Brazilian cheese bread
  • Black beans (feijao) — with rice as a base
  • Grilled pineapple — with cinnamon and brown sugar — the classic Brazilian BBQ dessert

Internal temperatures for churrasco

Meat Doneness Internal Temperature
Picanha Medium rare 52–55°C (125–130°F)
Fraldinha (bavette) Medium rare 52–55°C (125–130°F)
Costela (short ribs) Pulled/tender 93–98°C (199–208°F)
Chicken Cooked 80–85°C (175–185°F) (thigh)
Linguica (sausage) Cooked 70°C+ (160°F+)

→ How to measure internal temperature?
→ Complete temperature guide

Tips for a successful churrasco at home

  • Use charcoal — no briquettes. Charcoal burns hotter and gives a more authentic flavor.
  • Start early — plan the costela (short ribs) 6+ hours in advance. The rest can follow later.
  • Serve continuously — not everything at once. Bring a new piece of meat to the table regularly.
  • Slice thinly — thin slices are the essence of churrasco. Use a sharp knife.
  • Make more than you think you need — churrasco always runs out too quickly.

→ Direct vs indirect heat: when to use what?
→ Add smoking wood for extra flavor

More premium BBQ recipes

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