Introduction

Indulge in the rich flavors of Indiana-style Hoosier BBQ Ribs slow-grilled to perfection on the Arteflame grill. These juicy, fall-off-the-bone ribs are rubbed with a special Indiana spice blend and basted with a homemade barbecue sauce for a smoky, perfectly caramelized finish. The secret to making these ribs tender and flavorful is cooking them low and slow on the flat-top griddle after locking in the juices with a high-heat sear. Get ready to impress your family and friends with this unforgettable barbecue experience!

Ingredients

• 2 racks of pork ribs
• 2 tbsp butter
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tbsp salt
• 1 tsp cayenne pepper
• 1 tsp mustard powder
• 1 cup homemade barbecue sauce
• Vegetable oil for lighting the grill

Instructions

Step 1: Prepare the Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Allow the grill to heat up for about 20 minutes.

Step 2: Prepare the Ribs

1. Remove the membrane from the back of the ribs for better flavor absorption.
2. Mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and mustard powder in a bowl.
3. Rub the spice blend generously over both sides of the ribs.

Step 3: Sear the Ribs

1. Place the ribs, meat side down, on the center grill grate of the Arteflame.
2. Sear for 2-3 minutes to lock in the juices.
3. Flip and sear the other side for another 2 minutes.

Step 4: Slow Cook the Ribs

1. Move the ribs to the outer flat-cooktop griddle.
2. Cook low and slow for about 2.5 hours, flipping occasionally.
3. Brush generously with barbecue sauce in the final 30 minutes of cooking.

Step 5: Let the Ribs Rest

1. Remove the ribs from the grill when they reach an internal temperature of 195°F.
2. Allow them to rest for 10-15 minutes before slicing and serving.

Tips

• Use butter instead of oil to enhance the flavor of your ribs.
• For extra smokiness, add a chunk of hardwood like hickory or applewood to the fire.
• Let the spice rub sit on the ribs for at least an hour before grilling for deeper flavor.
• Resist the urge to flip too frequently – let the ribs slowly absorb the heat from the griddle.
• Always remove the meat at 15°F below the target temperature as it continues cooking off the grill.

Variations

• Spicy Hoosier Ribs: Add extra cayenne pepper and a spicy hot BBQ sauce for a fiery kick.
• Honey Bourbon Ribs: Brush ribs with a mix of honey and bourbon for a sweet, deep flavor.
• Mustard-Glazed Ribs: Use a mustard-based BBQ sauce instead of a tomato-based one.
• Applewood Smoked Ribs: Add applewood chips for a fruitier smoke flavor.
• Maple Glazed Ribs: Substitute brown sugar with maple syrup for a rich sweetness.

Conclusion

These Indiana Hoosier BBQ Ribs showcase the perfect blend of sweet, smoky, and spicy flavors, all grilled to perfection on the Arteflame. By searing on the center grate and slow-cooking on the flat griddle, you lock in juices and infuse them with deep, mouthwatering taste. Fire up your grill and serve these incredible ribs at your next barbecue!

Best Pairings

• Grilled corn on the cob with butter and herbs
• Traditional coleslaw for a creamy crunch
• Roasted sweet potatoes with cinnamon
• Grilled cheddar biscuits
• A refreshing glass of sweet tea or Indiana-brewed craft beer