Michigan Barrel-Smoked Beef Ribs on Arteflame Grill

Introduction

These Michigan barrel-smoked beef ribs are infused with rich, smoky flavor from aged bourbon barrels and slow-grilled to perfection on the Arteflame grill. By searing them at 1,000°F first, the juices are locked in, ensuring every bite is incredibly tender and flavorful. Using firewood instead of charcoal gives these ribs an authentic smoky essence that’s impossible to resist.

Ingredients

• 2 full racks of beef back ribs
• 2 tbsp coarse sea salt
• 2 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp brown sugar
• 1 tsp cayenne pepper
• 1 cup Michigan bourbon barrel wood chips
• 4 tbsp unsalted butter

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light them to start the fire.
3. Allow the grill to heat for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Season the Beef Ribs

1. In a bowl, mix sea salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper.
2. Rub the seasoning generously over both sides of the ribs.
3. Let the ribs rest while the grill heats up.

Step 3: Sear the Ribs

1. Place the ribs directly on the center grill grate to sear for about 2 minutes per side.
2. Remove from the center grill and move them to the flat cooktop area.

Step 4: Slow Grill the Ribs

1. Scatter the Michigan bourbon barrel wood chips around the fire to enhance the smoky flavor.
2. Place the ribs meat-side up on the flat cooktop closer to the edge where the heat is lower.
3. Cover loosely with butcher paper and cook for 2.5 to 3 hours, flipping halfway.

Step 5: Baste and Finish Cooking

1. Melt 4 tbsp butter on the Arteflame cooktop and baste the ribs every 30 minutes.
2. When the ribs reach an internal temperature of 195°F, remove them from the grill (they will continue cooking to about 210°F).
3. Let them rest for 15 minutes before slicing and serving.

Tips

• Let the ribs rest after grilling to ensure juicy, tender meat.
• Keep the ribs in the lower heat zone to prevent burning while they cook.
• Baste frequently with butter to enhance flavor and keep the ribs moist.

Variations

1. Spicy Bourbon Ribs: Add extra cayenne and use a bourbon-infused glaze.
2. Brown Sugar & Honey Ribs: Baste with honey and brown sugar for a sweeter finish.
3. Kansas City Style Ribs: Apply a thick molasses-based barbecue sauce during the last 30 minutes.
4. Garlic Herb Butter Ribs: Use a garlic herb butter baste for a rich, savory twist.
5. Asian-Style Ribs: Glaze with soy sauce, ginger, and hoisin for an umami-packed taste.

Best Pairings

• Roasted sweet potatoes grilled on the Arteflame griddle.
• Grilled corn with smoked butter.
• Coleslaw with a tangy vinegar dressing.
• Classic potato salad.
• A bold Michigan stout or bourbon.

Conclusion

Grilling beef ribs on an Arteflame grill with Michigan bourbon barrel smoke provides unbeatable depth of flavor. By using the reverse-sear method, you achieve a juicy texture with the perfect caramelized crust. Enjoy this recipe with loved ones for the ultimate backyard cookout experience!