Alaskan Hickory Smoked Bear Ribs: Wild Game on the Arteflame

Introduction

Cooking wild game is more than just preparing a meal; it is a primal connection to the land and a celebration of the hunt. Alaskan Hickory Smoked Bear Ribs represent the pinnacle of outdoor cooking, offering a flavor profile that is distinctively richer and sweeter than beef or pork. When prepared correctly on the Arteflame grill, bear meat transforms from a daunting ingredient into a succulent, tender delicacy. The key lies in slow-rendering the thick layer of fat, which permeates the meat with moisture, while the hickory smoke adds a robust, earthy backbone that complements the gamey notes.

Using the Arteflame allows for a unique dual-cooking method. We utilize the center grate for that essential smoky infusion and the flat plancha cooktop to sear in the seasonings, creating a textural contrast that is impossible to achieve with a standard smoker. This recipe guides you through the process of safely handling, seasoning, and smoking bear ribs to fall-off-the-bone perfection, turning a rugged cut of meat into a refined culinary masterpiece.

Ingredients

The Meat

• 3-4 lbs Bear Ribs (trimmed of silver skin)

The Dry Rub

• 2 tbsp Smoked Paprika
• 1 tbsp Sea Salt (coarse)
• 1 tbsp Black Pepper (freshly cracked)
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Cayenne Pepper (optional for heat)
• 2 tbsp Brown Sugar (to aid caramelization)

The Braising Liquid & Mop

• 1 cup Apple Cider Vinegar
• 1 cup Apple Juice
• 1/2 cup Water
• 2 tbsp Worcestershire Sauce

The Smoke

• Hickory wood chunks (soaked if preferred, though dry works well on Arteflame)

Instructions

Step 1: Preparation and Seasoning

1. Begin by thoroughly rinsing the bear ribs under cold water and patting them completely dry with paper towels. This ensures the rub adheres properly.
2. Using a sharp knife, remove the silver skin from the bone side of the ribs. This membrane prevents smoke absorption and can make the ribs tough.
3. In a small bowl, mix the paprika, sea salt, black pepper, garlic powder, onion powder, cayenne, and brown sugar.
4. Generously coat the ribs with the dry rub on all sides, massaging the spices into the meat. Let the ribs sit at room temperature for 30 minutes to allow the salt to penetrate the surface.

Step 2: Firing Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal to establish a coal bed, then add your hickory wood.
2. Allow the grill to reach a moderate smoking temperature. For the smoking phase, you want to maintain a lower heat on the indirect zones, aiming for an ambient temperature around 225°F - 250°F (107°C - 121°C).
3. Place the center grill grate over the fire.

Step 3: The Smoke

1. Place the ribs on the center grill grate, bone-side down. Keep them away from direct flames to prevent burning; you want the hickory smoke to envelop the meat.
2. Smoke the ribs for approximately 3 hours. During this time, mix the apple cider vinegar, apple juice, water, and Worcestershire sauce in a spray bottle or bowl.
3. Every 45 minutes, mop or spray the ribs with the mixture to keep the surface moist and encourage smoke adhesion.

Step 4: The Braise (The Texas Crutch)

1. Once the ribs have developed a deep mahogany color and the bark is set, remove them from the grill.
2. Place the ribs on a large sheet of heavy-duty aluminum foil. Pour about 1/4 cup of the braising liquid into the foil packet.
3. Wrap the ribs tightly to create a sealed environment. This steam will help break down the tough connective tissues typical of game meat.
4. Return the wrapped ribs to the grill (on the cooler outer edge of the plancha or the grate) and cook for another 1 to 2 hours until the meat is tender.

Step 5: The Reverse Sear

1. Unwrap the ribs carefully (watch out for hot steam).
2. Move the ribs directly onto the flat steel plancha cooktop of the Arteflame.
3. Sear the meaty side for 2-3 minutes to crisp up the exterior and caramelize the sugars in the rub.
4. Safety Check: Ensure the internal temperature reaches at least 165°F (74°C). Bear meat must be cooked thoroughly to eliminate any risk of trichinosis.
5. Remove from heat, rest for 10 minutes, slice, and serve.

Tips

Cooking bear meat requires a specific focus on safety and patience that domestic pork or beef does not. The most critical tip is temperature control; unlike beef which can be eaten rare, bear meat can carry trichinosis, so it must be cooked to an internal temperature of at least 160°F (71°C), though 165°F+ is recommended for texture. Use a reliable instant-read thermometer to verify doneness—never guess.

Additionally, bear fat is distinct. It renders into a high-quality liquid gold that is excellent for cooking, but if the bear was consuming a lot of fish, the fat might taste fishy. It is often wise to trim excessive exterior fat before smoking if you are unsure of the bear's diet. Lastly, because game meat is leaner within the muscle fibers than domestic livestock, the "wrapping" stage (Step 4) is non-negotiable to prevent the meat from drying out during the long cook.

Variations

While hickory provides a traditional, strong smoke flavor, you can easily adapt this recipe to suit different palate preferences or seasonal ingredients. Bear meat is versatile and pairs well with both sweet and savory profiles. Here are a few variations to try on your Arteflame:

• Maple Glazed: Replace the brown sugar in the rub with maple sugar, and glaze the ribs with pure maple syrup during the final sear on the plancha.
• Spicy Coffee Rub: Add finely ground espresso and dried chipotle powder to the rub for a deep, earthy kick that cuts through the richness of the meat.
• Berry Reduction: Bears love berries, and so does their meat. Create a sauce using blackberries or blueberries and balsamic vinegar to serve alongside the ribs.
• Cherry Wood Smoke: Swap hickory for cherry wood chunks for a milder, fruitier smoke ring that produces a beautiful dark red color.
• Asian Fusion: Use a marinade of soy sauce, ginger, and star anise instead of the traditional BBQ rub for a unique twist on wild game.

Best pairings

Smoked bear ribs are a rich, heavy dish that demands sides capable of standing up to the bold flavors of hickory and game. You want to avoid overly delicate salads and instead opt for rustic, hearty accompaniments that can also be prepared right on the Arteflame plancha while the ribs rest. The goal is to balance the savory, fatty nature of the ribs with acidity or starch.

• Grilled Root Vegetables: Parsnips, carrots, and sweet potatoes roasted on the plancha with rosemary and olive oil.
• Creamy Polenta: The soft texture contrasts perfectly with the chewy bark of the ribs.
• Acidic Slaw: A vinegar-based coleslaw (no mayo) cuts through the rich fat of the bear meat.
• Cornbread: A classic cast-iron skillet cornbread with jalapeños adds a nice spicy crunch.
• Beverage: Pair with a bold Zinfandel, a heavy Stout, or a smoked Porter to complement the hickory notes.

Conclusion

Mastering Alaskan Hickory Smoked Bear Ribs on the Arteflame is a testament to your skill as an outdoor chef. It requires respect for the ingredient, attention to fire management, and a patience that pays off in every bite. This recipe moves beyond standard BBQ, offering a dining experience that is deeply rooted in the wild. The combination of the smoky char from the hickory and the caramelized crust from the plancha creates a texture and flavor profile that you simply cannot replicate in a kitchen oven.

Whether you harvested the bear yourself or were gifted the cut, treating it with this level of care honors the animal and provides a feast that will be talked about for years. Gather your friends, light the fire, and enjoy the profound satisfaction of serving perfectly smoked wild game.