Light the charcoal or wood and let it burn for 30–45 minutes until you have a steady bed of hot coals. Create two heat zones, aiming for 275–350°F on the cooler side.

Scrub the grill grate with a wire brush, then oil it lightly to prevent sticking.

Make the chimichurri: Combine parsley, oregano, and garlic with red wine vinegar and let sit 5 minutes. Stir in olive oil, red pepper flakes, salt, and pepper; set aside for at least 30 minutes.

Pat all meats dry and season generously on all sides with coarse sea salt and freshly ground black pepper just before grilling.

Place beef ribs bone side down on the cooler zone of the grill. Cover and cook 60–90 minutes, keeping the temperature between 275–325°F and rotating every 20 minutes.

After 45 minutes, add short ribs and chorizo to the cooler zone. Continue cooking, turning every 15–20 minutes, until ribs reach 190–203°F and sausages 160°F, about 60–90 minutes more.

When the ribs are nearly tender, move sirloin steaks to the hot zone and sear 3–4 minutes per side until they reach 130–135°F for medium-rare.

Transfer all meat to a cutting board, tent with foil, and rest 5–10 minutes. Carve and serve immediately with chimichurri sauce.