Smoked Beef Ribs (Michigan Barrel Style) | Arteflame

Introduction

There is something almost primitive about sinking your teeth into a perfectly smoked beef rib. The contrast between the dark, peppery mahogany bark and the meltingly tender meat beneath is the stuff of backyard legends. The scent of hardwood smoke drifting through the air instantly signals that a feast is coming, turning a standard weekend into an event to remember.

Why You'll Love This Cook

I adore this method because it captures the soul of Michigan barrel cooking using the unique versatility of the Arteflame grill. While pork ribs are great, beef ribs offer a deep, rich savoriness that feels truly decadent. It requires patience, but the hands-off nature of the smoke phase means you can actually enjoy the party while the grill does the heavy lifting.

Keys to the Perfect Rib

• Remove the Membrane: Don't skip peeling the silver skin off the bone side; it guarantees tenderness and allows the smoke to fully penetrate the meat.
• Trust the Rest: Big cuts of beef tighten up during the cook. A long rest allows the juices to redistribute, ensuring every bite is succulent rather than dry.

Easy Swaps

If you are out of yellow mustard, hot sauce or even olive oil makes a great binder for the rub without altering the final taste. Also, if you can't find back ribs, plate short ribs are a fantastic, meatier alternative that cooks similarly.

Ingredients

The Meat and Binder

• 2 racks of Beef Back Ribs (or Plate Short Ribs for a meatier cut)
• 3 tbsp Yellow Mustard (acts as a binder, flavor cooks off)
• 1/4 cup Apple Cider Vinegar (for spritzing)
• 1/4 cup Water (mixed with the vinegar)

The Michigan Style Rub

• 2 tbsp Coarse Kosher Salt
• 2 tbsp Coarse Black Pepper (16 mesh is ideal)
• 1 tbsp Granulated Garlic
• 1 tbsp Onion Powder
• 1 tbsp Smoked Paprika
• 1 tsp Cayenne Pepper (optional for heat)

Instructions

Step 1: Preparation of the Ribs

1. Begin by removing the ribs from their packaging and patting them completely dry with paper towels.
2. Flip the ribs over to the bone side. Locate the silver skin (membrane). Use a butter knife to pry up a corner, grip it with a paper towel, and peel it off entirely to ensure the smoke penetrates the meat and the ribs are tender.
3. Apply a thin layer of yellow mustard over the entire surface of the ribs. This will not add mustard flavor but helps the seasoning stick.
4. Mix your rub ingredients in a bowl. Generously coat the ribs on all sides with the seasoning blend. Let the ribs sit at room temperature for 30 minutes to allow the rub to sweat into the meat.

Step 2: Preparing the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using charcoal and hardwood chunks (Hickory or Oak are excellent for beef).
2. Allow the fire to burn down until you have a solid bed of hot coals.
3. Place the center grill grate over the fire. You want a temperature range of roughly 250°F to 275°F centered over the opening.

Step 3: The Smoke Phase

1. Place the beef ribs bone-side down on the center grill grate. This exposes them to the rising wood smoke, mimicking the barrel style.
2. Cook for approximately 3 hours. During this time, keep the lid off or use a dome if available to trap smoke, but open air cooking works well on the Arteflame if you manage the fire.
3. Every 45 minutes, spray the ribs with the apple cider vinegar and water mixture to keep the surface moist and encourage a smoke ring.

Step 4: The Wrap and Finish

1. Once the internal temperature reaches roughly 165°F and the bark has set (it should look dark and mahogany), remove the ribs.
2. Wrap the ribs tightly in butcher paper (or heavy-duty foil) to preserve the juices.
3. Place them back on the grill grate or on a cooler zone of the plancha cooktop if the fire is too hot. Continue cooking until the internal temperature reaches roughly 203°F to 205°F. A probe should slide in like butter.

Step 5: Rest and Serve

1. Remove the ribs from the grill and let them rest, still wrapped, in a cooler or room temperature oven for at least one hour. This step is critical for redistribution of juices.
2. Unwrap, slice between the bones, and serve immediately.

Tips

Mastering beef ribs on the Arteflame requires a blend of intuition and temperature control. The most important tip for this recipe is to manage your fire; because beef ribs have a high fat content, they can withstand higher heat, but you want to avoid direct flare-ups charring the meat before it is tender. If you find the center grate is becoming too hot, move the ribs to the inner ring of the solid cooktop, which acts as a zone of indirect heat. Furthermore, do not skip the resting phase. When large cuts of beef come off the grill, the internal fibers are tight. Resting allows them to relax and reabsorb the liquid, ensuring every bite is succulent. Finally, always slice against the grain if you are doing boneless cuts, but for ribs, simply follow the bones for the perfect serving size.

Variations

While the classic Michigan salt-and-pepper forward style is a crowd-pleaser, BBQ is all about experimentation. You can easily adapt this recipe to suit different palates or dietary needs without losing the essence of the cook. If you prefer a stickier rib, you can brush on a sauce during the last 30 minutes of cooking, though this deviates slightly from the dry-rub style. Here are a few ways to mix things up:

• Coffee Rub: Add 1 tablespoon of finely ground espresso to your dry rub for a deep, earthy flavor that pairs beautifully with beef.
• Spicy Kick: Double the cayenne pepper and add crushed red pepper flakes to the rub for a heat that builds with every bite.
• Sweet Glaze: Use a Michigan cherry-based BBQ sauce in the final 20 minutes for a sweet and tart finish.
• Short Ribs: Use English-cut short ribs instead of back ribs for a much thicker, steak-like dining experience.
• Herb Crust: Add dried rosemary and thyme to the rub for a more rustic, steakhouse-style flavor profile.

Best pairings

Beef ribs are incredibly rich and fatty, which means they pair best with sides that offer acidity, crunch, or contrast to cut through the heaviness. In Michigan BBQ culture, the sides are almost as important as the meat itself. You want to build a plate that balances the smoky savory notes of the beef with something refreshing. A classic vinegar-based coleslaw is an ideal companion, as the tanginess cleanses the palate between bites. For a heartier meal, consider these options:

• Classic Coleslaw: Vinegar-based rather than mayo-heavy to provide a crisp contrast.
• Pickled Vegetables: Spicy pickles, pickled red onions, or pickled okra add necessary acidity.
• Macaroni and Cheese: A creamy, sharp cheddar mac & cheese complements the beef's richness.
• Grilled Corn: Cooked right on the Arteflame plancha with butter and chili powder.
• Beverage: A robust Michigan IPA or a glass of bold Cabernet Sauvignon stands up well to the smoke.

Conclusion

Cooking Michigan barrel-style beef ribs on the Arteflame grill is more than just preparing a meal; it is an experience that connects you to the elemental roots of outdoor cooking. The unique design of the Arteflame allows you to manage the smoke and heat in a way that produces professional-quality BBQ right in your own backyard. By following these steps—prepping with care, managing your fire, and allowing for a proper rest—you guarantee a result that is tender, flavorful, and unforgettable. Gather your friends, pour some drinks, and enjoy the process. These ribs are a testament to the fact that good things truly come to those who wait.