Remove the rib cap in order to get it evenly cooked.
Add medium-fine salt on both sides.
Set the grill height at about 20 cm. To test it, hover your hand on top of the grill for about 10
seconds. If it burns sooner, then adjust the height.
Place the beef rack on the grill on the bone side and let it cook for 3 hours.
Add embers every 20 minutes to ensure even cooking.
Turn the beef rack over and let it cook on the meat side for 1 more hour.
Place corns on the main grill (without taking the husk out) to get them with a smoky flavor.
Once the corns are ready, it’s time to make the criolla sauce: chop green, yellow and red bell
peppers, red and white onion, and spring onion. Mix all together with olive oil and wine vinegar.
Add the smoked corn to the mix.
Take the meat out of the grill, cut and serve with the criolla sauce. Enjoy!
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