Belgian Smoked Pork Ribs on the Arteflame Grill

Introduction

These slow-grilled Belgian smoked pork ribs are seasoned with smoky paprika and finished with a tangy Belgian glaze. The Arteflame grill allows you to achieve a steakhouse-quality sear on the center grill grate at over 1,000°F, locking in the juices before slow-grilling to perfection on the cooktop. Follow this step-by-step guide to create the most flavorful, tender ribs you've ever tasted.

Ingredients

• 2 racks of baby back pork ribs
• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tsp cayenne pepper
• 2 tbsp unsalted butter (melted)
• 1 cup Belgian-style barbecue glaze
• Wood for fire

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood on top of the oil-soaked napkins.
3. Light the napkins and allow the fire to build. The grill will be ready in about 20 minutes.

Step 2: Prepare the Ribs

1. Pat the ribs dry with a paper towel.
2. In a small bowl, mix the smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
3. Rub the spice mixture generously over both sides of the ribs.
4. Brush the ribs with melted butter for enhanced flavor.

Step 3: Sear the Ribs

1. Place the ribs on the center grill grate for a quick, high-heat sear (about 1 minute per side) to lock in the juices.
2. Remove the ribs from the grate and transfer them to the hot cooktop.

Step 4: Slow-Grill the Ribs

1. Position the ribs on the outermost section of the cooktop for slow cooking.
2. Cook for 2-2.5 hours, rotating occasionally to ensure even cooking.
3. Baste the ribs with Belgian-style barbecue glaze during the final 30 minutes.

Step 5: Rest and Serve

1. Remove the ribs when they reach an internal temperature of 195°F.
2. Let the ribs rest for 10-15 minutes, allowing the juices to redistribute.
3. Slice and serve hot.

Tips

• Use hardwood like oak or hickory for a rich, smoky flavor.
• For extra tenderness, wrap ribs in butcher paper while on the outer cooktop.
• Monitor heat zones to ensure perfect slow-cooking without burning.
• Baste frequently with the Belgian glaze for a deep, caramelized flavor.

Variations

• Sweet Mustard Ribs: Add a honey-Dijon mustard glaze for a sweet tangy flavor.
• Spicy Chipotle Ribs: Mix in chipotle powder for extra heat.
• Garlic Herb Ribs: Substitute the paprika with fresh minced garlic and herbs.
• Beer-Braised Ribs: Add a little Belgian beer into the glaze for a malty, complex taste.
• Asian-Inspired Ribs: Replace the Belgian glaze with hoisin sauce and sesame oil.

Best Pairings

• Side Dish: Grilled Brussels sprouts with balsamic reduction.
• Beverage: A rich, malty Belgian beer like Dubbel or Tripel.
• Dessert: Warm grilled peaches with vanilla ice cream.

Conclusion

Grilling these Belgian smoked pork ribs on the Arteflame brings out an incredible depth of smoky flavor while locking in juices with a perfect sear. With the right seasoning blend and a tangy glaze, these ribs will be the highlight of any cookout. Fire up your Arteflame grill and enjoy grilling to perfection!