Missouri Pit-Style Beef Ribs on the Arteflame Grill

Introduction

Missouri pit-style beef ribs are a barbecue classic, slow-grilled over wood fire until they are fall-off-the-bone tender. With the Arteflame grill, you can achieve incredible depth of flavor by searing the ribs on the center grate at over 1,000°F before transferring them to the flat cooktop to cook them low and slow. The result? Perfectly juicy, flavorful beef short ribs you won’t be able to resist. Get ready to impress your guests with this amazing grill recipe!

Ingredients

• 3 lbs beef short ribs
• 2 tbsp butter
• 1 tbsp coarse salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tbsp brown sugar
• Wood logs for fire

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the fire to heat the grill for about 20 minutes until the cooktop is hot.

Step 2: Season the Ribs

1. In a bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and brown sugar.
2. Rub the spice mixture all over the beef ribs, ensuring they are well coated.

Step 3: Sear the Ribs

1. Brush the center grill grate with butter.
2. Place the ribs onto the center grate and sear for 2–3 minutes per side to lock in juices.

Step 4: Slow Cook on the Arteflame Griddle

1. Move the seared ribs onto the flat griddle cooktop.
2. Position them towards the outer edge where temperatures are lower.
3. Slow-cook the ribs for 2.5 to 3 hours, flipping them occasionally.

Step 5: Rest and Serve

1. Remove the ribs from the grill when the internal temperature is about 195°F.
2. Let the ribs rest for 15 minutes before slicing.
3. Serve hot and enjoy!

Tips

• Use wood logs like hickory or oak for an authentic barbecue flavor.
• Pat ribs dry before seasoning to allow the rub to stick better.
• Adjust the ribs' position on the griddle according to temperature zones.
• Remove ribs from the grill when they are 15°F below your target temperature.

Variations

1. Spicy Texas Style: Add extra cayenne and chili powder to the rub for a bold kick.
2. Sweet Kansas City Style: Incorporate more brown sugar and drizzle with honey before grilling.
3. Garlic Butter Infusion: Baste the ribs with melted garlic butter throughout the cooking process.
4. Korean BBQ Style: Marinate the ribs in soy, ginger, and sesame oil for an Asian-inspired flavor.
5. Bourbon Glaze: Brush the ribs with a bourbon-infused barbecue sauce in the last 30 minutes of cooking.

Best Pairings

• Grilled corn on the cob with butter
• Coleslaw for a fresh contrast
• Smoky baked beans
• Grilled garlic bread
• A glass of bold red wine or a cold craft beer

Conclusion

Missouri pit-style beef ribs on the Arteflame grill bring out the best in barbecue, with a deep, smoky flavor and fall-off-the-bone tenderness. By using a combination of searing and slow cooking, you get juicy, flavorful ribs every time. Gather around the Arteflame and make this recipe a new favorite at your cookouts!