West Virginia Moonshine BBQ Ribs on the Arteflame

Introduction

Nothing brings folks together like a rack of juicy, slow-grilled ribs. We're bringing you a West Virginia favorite – Moonshine BBQ Ribs – cooked entirely on the Arteflame grill. We're using reverse searing for flavor-packed, tender ribs and crafting a moonshine-infused BBQ sauce you'll want to slather on everything. No pots, no pans, just fire, meat, and flavor.

Ingredients

• 2 full racks of pork ribs (baby back or St. Louis style)
• 1 cup apple cider vinegar
• 1/2 cup quality West Virginia moonshine
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp molasses
• 1 tbsp Worcestershire sauce
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tbsp kosher salt
• 2 tbsp unsalted butter (for griddle use)
• 3 paper napkins
• 2 tbsp vegetable oil (for lighting the grill)
• Chunks of hardwood firewood

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the grill bowl.
2. Stack firewood over the oiled napkins.
3. Light the paper to ignite the firewood.
4. Allow the Arteflame to heat up for about 20 minutes until the center grill grate reaches over 1,000°F and the outer cooktop is hot.

Step 2: Prepare the ribs

1. Remove the silver skin membrane from the back of each rack.
2. Season ribs generously with salt, pepper, smoked paprika, garlic powder, and onion powder on both sides.
3. Set ribs aside at room temp while grill heats up.

Step 3: Sear the ribs

1. Once the center grate hits 1,000°F, sear your ribs meaty side down for 2 minutes per section until they get a nice crust.
2. Flip and sear the bone side for another 1–2 minutes.

Step 4: Slow cook on the flat top

1. Move seared ribs to the outer flat top griddle, closer to the outer edge where heat is lower for slower cooking.
2. Add a few dabs of butter underneath the ribs for flavor and moisture.
3. Let cook low and slow for 2 to 2.5 hours, flipping every 30 minutes.

Step 5: Make the Moonshine BBQ sauce

1. Combine vinegar, ketchup, moonshine, brown sugar, molasses, and Worcestershire right on the flat top in a wide, heat-safe grill tray or directly on the griddle with a grill spatula if you're comfortable. Stir often until thickened.
2. Simmer sauce on edge of the flat top for about 10–15 minutes until reduced and sticky.

Step 6: Glaze and finish ribs

1. During the last 30 minutes of cooking, brush the ribs with moonshine BBQ sauce every 10 minutes for a sticky caramelized finish.
2. Check internal temp with a thermometer. Remove from grill when ribs hit 195°F internally (they’ll rise to 200–203°F off the grill).

Tips

• Always use reverse searing with Arteflame: sear first, finish on the flat top.
• Butter adds flavor and gives ribs a golden crust—better than oil.
• Let ribs rest 10–15 minutes after cooking for juicy results.
• Use leftover sauce on burgers or grilled chicken—don’t waste it!
• Keep different foods on different heat zones of the cooktop.

Variations

1. Spicy Appalachian Ribs: Add 1 tbsp crushed red pepper flakes and 1 tsp cayenne to the BBQ sauce for heat.
2. Honey Moonshine Ribs: Replace molasses with 1/4 cup raw wildflower honey for floral sweetness.
3. Smokehouse Maple Ribs: Add 1 tbsp maple syrup and a splash of liquid smoke to the sauce for a deeper smoky flavor.
4. Bourbon BBQ Ribs: Swap moonshine for West Virginia bourbon for a richer, caramel profile.
5. Peppercorn Crusted Ribs: Press freshly crushed black pepper into the meat before grilling for a bold, cracked pepper crust.

Best pairings

• Grilled corn brushed with butter and sea salt
• Skillet-style baked beans on the flat top griddle
• Thick, grilled Texas toast with garlic butter
• Cold West Virginia craft beer or a chilled glass of apple cider
• Grilled peach halves for dessert, topped with a hint of cinnamon

Conclusion

There’s no better way to celebrate West Virginia flavor than with Moonshine BBQ ribs on the Arteflame grill. From perfect searing to slow, juicy cooking, the Arteflame gives you total control and amazing results with no messy pots or pans – just pure fire and flavor. Fire it up and feast!