How to Grill Crosscut Short Ribs

North Americans tend to enjoy their ribs cut lengthwise, but Argentinean grill masters have developed a cross-wise cut that gives you the meaty succulence of steak with the gnawable pleasure of ribs. Called tira de asado in Spanish, this ingenious cut consists of a long, thin (½ to 1 inch), crosswise section of beef short ribs. And thanks to the increasing Latinization of the American diet, you can find this delectable cut not only at Argentinean or Latino markets but at a growing number of supermarkets.