Argentine-style grilled Iberico pork ribs

Score the membrane on the back of the ribs so the meat comes off the bone easily, and trim off anything hanging.

Season both racks with salt and pepper; rub one rack with chimichurri mix as well. Let the salt penetrate.

Variation: one rack is rubbed with chimichurri mix on top of the salt and pepper.

Light a fire of quebracho charcoal and wood; let it burn about 15 to 20 minutes until the wood turns to coals.

Spread a sparse layer of coals under the grate for low heat: the hand should stand five or six seconds at grate level. Raise the grate to lower the heat, lower it or add coals from the firebox to raise it.

Put the ribs on bone side down and do 80 to 90 percent of the cooking on that side, feeding more wood into the firebox to keep making coals.

After about an hour and 20 minutes, when the bone side has good color, flip to the meat side, lower the grate a couple of notches and add coals to brown the meat side.

When the meat side has color, wrap the ribs in foil for about 15 to 20 minutes to make them more tender.

Unwrap and cut into ribs.