Arkansas Hickory Smoked Pork Ribs on the Arteflame Grill

Introduction

There is nothing quite like the primal aroma of hickory wood smoke drifting through the backyard to signal that a serious barbecue feast is underway. Arkansas-style ribs are distinct in the BBQ world, known specifically for balancing savory, deep smoke flavor with a tangy, vinegar-based profile rather than the thick, sugary sauces found elsewhere. Cooking these ribs on an Arteflame grill elevates the experience entirely, allowing you to achieve that authentic low-and-slow internal temperature while utilizing the open fire for distinct flavor infusion. The unique design of the Arteflame allows you to manage the hickory smoke perfectly while keeping the meat juicy and tender. Whether you are hosting a large summer cookout or an intimate autumn dinner, these ribs deliver a mouthwatering combination of crispy bark and fall-off-the-bone tenderness. Get ready to master the art of Southern hickory smoking with a method that will have your guests begging for the secret recipe.

Ingredients

The Meat

• 2 racks of Pork Ribs (Baby Back or St. Louis Style)
• Yellow mustard (as a binder)

The Arkansas Dry Rub

• 1/4 cup Dark brown sugar, packed
• 2 tbsp Smoked paprika
• 1 tbsp Coarse sea salt
• 1 tbsp Freshly cracked black pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Cayenne pepper (adjust for heat)

The Vinegar Mop Sauce

• 1 cup Apple cider vinegar
• 2 tbsp Unsalted butter, melted
• 1 tbsp Brown sugar
• 1 tsp Red pepper flakes
• 1 tsp Worcestershire sauce

For the Grill

• Hickory wood chunks or split logs

Instructions

Step 1: Prep and Season the Ribs

1. Start by rinsing your ribs with cold water and patting them completely dry with paper towels.
2. Flip the ribs over to the bone side and remove the thin membrane (silverskin) by sliding a butter knife under it and pulling it off with a paper towel for grip.
3. Apply a thin layer of yellow mustard over the entire surface of the ribs; this acts as a binder and won't affect the flavor.
4. Mix all the dry rub ingredients in a bowl. Generously coat both sides of the ribs with the rub, patting it into the meat. Let them sit at room temperature for 30 minutes while you prep the grill.

Step 2: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill. For this recipe, you want to use hickory wood to generate that signature Arkansas smoke flavor.
2. Allow the fire to burn down slightly so you have a nice bed of coals, but keep feeding it hickory chunks to maintain smoke.
3. Aim for a cooktop temperature where you can utilize indirect heat. You will be placing the ribs on the flat cooktop, not directly over the center flames, or using a rib rack attachment if available.

Step 3: The Smoke and Cook

1. Place the ribs on the plancha (the flat steel cooktop) away from the direct center fire to cook slowly. Alternatively, use a grill grate riser to place them over the smoke but not in the flames.
2. Cook the ribs for approximately 3 to 4 hours. The goal is low and slow heat. If using the plancha surface, rotate the ribs occasionally to ensure even cooking without burning the bottom.
3. Maintain the fire with hickory wood to ensure continuous smoke infusion.

Step 4: The Mop

1. Whisk together the apple cider vinegar, melted butter, brown sugar, red pepper flakes, and Worcestershire sauce in a small bowl.
2. After the first hour of cooking, begin mopping the ribs with the vinegar sauce every 30 to 45 minutes. This keeps the meat moist and adds that signature Arkansas tang.

Step 5: Final Sear and Rest

1. Once the meat has pulled back from the bones about half an inch and the internal temperature reaches around 190°F to 200°F, they are ready.
2. For a final touch of texture, you can move the ribs closer to the center fire for just 1-2 minutes per side to caramelize the sugars in the rub, creating a perfect bark.
3. Remove from the grill, tent loosely with foil, and let rest for 15 minutes before slicing.

Tips

Mastering ribs on the Arteflame is about heat management and patience. Because the Arteflame is a conductive heat grill, placing the ribs on the outer edge of the plancha usually provides the lower temperature required for slow cooking, whereas the center is for high-heat searing. If you want maximum smoke flavor without charring the meat too quickly, consider using a wire rack on top of the plancha to elevate the ribs slightly, allowing air and smoke to circulate underneath. Don't skip removing the membrane on the back of the ribs; leaving it on prevents the smoke and rub from penetrating the meat and results in a chewy texture. Finally, when checking for doneness, use the "bend test"—pick up the slab with tongs in the center; if the meat cracks on the surface, they are done perfectly.

• Soak hickory wood chunks in water for 30 minutes before adding to the fire for extra steam and smoke.
• Use a meat thermometer to ensure safety and tenderness.
• Keep the fire moderate; big flames are for searing steaks, not smoking ribs.

Variations

While the Arkansas style leans heavily on vinegar and hickory, barbecue is a canvas for personal creativity. You can easily adapt this recipe to suit different palate preferences without losing the essence of cooking on the Arteflame. If you prefer a sweeter profile, you can glaze the ribs in the final 30 minutes with a molasses-based sauce, though this moves away from the traditional Arkansas vinegar mop. For heat lovers, increasing the cayenne in the rub or adding chopped jalapeños to the vinegar mop adds a fantastic kick. Here are a few distinct variations to try on your next cookout:

• Memphis Dust Style: Skip the mop sauce entirely and double the amount of dry rub for a crusty, flavor-packed "dry rib."
• Sweet & Sticky: Replace the vinegar mop with a honey and BBQ sauce glaze applied in the last 20 minutes.
• Spicy Apple: Add apple juice to the mop sauce and increase the red pepper flakes for a sweet-heat combo.
• Herbal Note: Add dried rosemary and thyme to the rub for a more rustic, earthier flavor profile.
• Mustard Glaze: Swap the vinegar mop for a South Carolina-style mustard sauce for a different tangy twist.

Best pairings

To round out this Southern feast, you need sides that can stand up to the bold flavors of hickory smoke and vinegar. Since you already have the Arteflame fired up, utilize the flat top to cook your sides alongside the ribs. Grilled corn on the cob is a classic choice; you can roast it right on the plancha in the husk or wrapped in foil. A bright, creamy coleslaw is essential to cut through the richness of the pork and the acidity of the vinegar sauce. For a heartier option, grilled potato wedges seasoned with the leftover rib rub make for a cohesive plate. The communal nature of the Arteflame makes it easy to toast cornbread or grill vegetable skewers while the ribs finish their rest.

• Creamy Coleslaw: The cool crunch contrasts perfectly with hot, spicy ribs.
• Grilled Cornbread: Slice it and toast it on the plancha with a little butter.
• Smoked Baked Beans: Place a cast-iron skillet of beans on the flat top to simmer while the ribs cook.
• Grilled Asparagus: A light, green vegetable balances the heavy protein.

Conclusion

Cooking Arkansas Hickory Smoked Pork Ribs on an Arteflame grill is more than just preparing a meal; it is an engaging culinary experience that connects you with the fire and the food. The combination of the deep, earthy hickory smoke and the sharp, savory vinegar mop creates a flavor profile that is authentically Southern and incredibly satisfying. By utilizing the Arteflame’s unique heat zones, you achieve a result that standard smokers often struggle to match—perfectly rendered fat with a crispy, flavorful exterior. Whether you are a seasoned pitmaster or new to wood-fired cooking, this recipe guarantees a centerpiece dish that brings people together. Fire up the grill, pour a cold drink, and enjoy the process of making the best ribs you have ever tasted.