Prepare the Meats:
Picanha: Slice the picanha into thick steaks. Traditionally, it should be grilled with the fat cap intact to enhance flavor and juiciness.
Chicken: Marinate the chicken in a mix of lime juice, minced garlic, salt, and pepper for at least 1 hour.
Linguiça: No preparation needed unless you prefer additional seasoning.
Beef Ribs: Optionally rub with coarse salt and garlic. Allow to sit at room temperature for 30 minutes before grilling.

Prepare the Grill:
Light your charcoal grill and allow the coals to reach a medium-high temperature. Ideally, the grill should be hot with glowing coals covered with a fine ash.

Grilling the Meats:
Picanha: Place the steaks on the grill, fat side down first, to render some of the fat. Grill each side for about 5-7 minutes for medium-rare, depending on thickness.
Chicken and Linguiça: Skewer if desired and grill over medium heat, turning occasionally, until fully cooked—about 25 minutes for chicken and 15 minutes for sausages.
Beef Ribs: These require a longer, slower cook. Grill over indirect heat for 1-2 hours, turning occasionally, until tender.

Rest the Meats:
Let the meats rest for a few minutes after grilling. This allows the juices to redistribute throughout the meat, enhancing flavor and tenderness.

Serve:
Serve the grilled meats with sides of farofa, vinagrete, chimichurri sauce, and lime wedges. These accompany the rich flavors of the meat perfectly and add a refreshing contrast.