The spot that nailed the perfect Texas brisket recipe — made right here in Buenos Aires

Brisket is a religion in Texas. This cut — a combination of the chuck flap and the breast — is the heart of Southern barbecues and the ultimate test for any smokehouse. In Buenos Aires, few dare to do it right: slow, patient, with real smoke and a buttery texture. And now, after six years of an almost obsessive quest, Ribs al Río has finally perfected it.

“We tried local and imported suppliers, everything you can imagine — until we found one developed here that blew our minds,” says Alejo Pérez Zarlenga, one of the chain’s owners. The promise? So tender you can cut it with a spoon. Literally. The cut was unveiled on November 8, going head-to-head with the Argentine vacío at an event alongside the Locos por el Asado community. Not a bad premiere. Since November 13, it’s been available at the Barrio Chino location, and in the coming weeks, it will roll out to the rest of the chain’s restaurants.

Ribs al Río: the largest smokehouse in Argentina

Founded in 2020 in Costanera Norte, Ribs al Río is now the biggest smoked meat chain in the country. It produces 10 tons of smoked meat per month (yes, you read that right) and currently operates five locations: Paseo de la Infanta, Barrio Chino, Campo Argentino de Polo, and Canning, with confirmed openings in Unicenter and Luján set for 2026.

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The concept is clear: recreate the Southern U.S. smokehouse experience, but with a local twist. There are ribs, brisket, and BBQ-style sandwiches — but also Argentine staples like milanesas and smoked empanadas.

What to eat at Ribs al Río

Besides the brand-new brisket, there are three dishes that have already become house classics:

• Ribwich, the baby back ribs sandwich that went viral.

• Tenderloin sandwich, juicy, hearty, and addictive.

• Baby back and spare ribs, the all-time stars.

The fire never stops — and 2026 is heating up

For 2026, the brand plans to open three more locations, solidifying a phenomenon that keeps on growing. And in June, the Federal Smoked Meat Championship — organized by Ribs al Río — will return. The last edition brought together 2,500 BBQ fans voting for their favorite smokehouse in the country.