Authentic Smoked North Dakota Ribs on the Arteflame Grill

Introduction

There is something inherently rugged and satisfying about North Dakota cuisine—it speaks to the spirit of the Badlands and the heart of the Midwest. When you combine this hearty culinary tradition with the unique wood-fired capabilities of the Arteflame grill, you get a rib recipe that is not just a meal, but an experience. These Smoked North Dakota Ribs are characterized by their deep, savory flavor profile, relying less on sugary sauces and more on the natural richness of the meat and the aromatic smoke of the fire. Whether you are using beef or traditional bison, the goal is to achieve meat that is tender enough to pull away from the bone, yet firm enough to hold its texture.

Using the Arteflame allows us to mimic the traditional pit-roasting methods of the plains while adding a modern sear that locks in the juices. The circular cooktop provides distinct heat zones, allowing you to smoke the ribs slowly on the outer edges before finishing them with a high-heat sear near the center. This recipe captures the essence of outdoor cooking, bringing friends and family together around the fire for a feast that feels both primal and gourmet.

Ingredients

The Meat

• 2 racks of Beef Back Ribs or Bison Ribs (approx. 4-5 lbs total)

The Dakota Dry Rub

• 2 tbsp Kosher salt
• 2 tbsp Coarse black pepper
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tsp Smoked paprika
• 1 tsp Dried thyme
• 1/2 tsp Cayenne pepper (optional for heat)

The Basting Liquid

• 1 cup Apple cider vinegar
• 1/2 cup Water
• 1 tbsp Worcestershire sauce

The Glaze (Optional)

• 1/2 cup BBQ sauce (savory style, not too sweet)
• 2 tbsp Honey or Maple Syrup

Instructions

Step 1: Prepare the Ribs

1. Begin by rinsing the ribs under cold water and patting them completely dry with paper towels.
2. Turn the ribs over to the bone side. Using a butter knife or a screwdriver, lift the edge of the silver skin (membrane) and peel it off completely. This ensures the smoke penetrates the meat and the ribs are tender.
3. In a small bowl, mix all the dry rub ingredients together.
4. Apply a light coating of olive oil or mustard to the ribs as a binder, then generously coat all sides with the Dakota Dry Rub. Let the ribs sit at room temperature for 30 minutes to allow the rub to adhere.

Step 2: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal and hardwood (oak or hickory works best for this recipe).
2. Allow the grill to heat up. You want a medium-low fire for the smoking portion. Ideally, push the coals toward the center to keep the outer ring of the plancha cooler (around 250°F to 275°F).
3. Clean the plancha cooktop with a scraper and apply a thin layer of cooking oil to season the surface.

Step 3: Smoke and Slow Cook

1. Place the ribs bone-side down on the outer, cooler edge of the plancha cooktop. Alternatively, use a rib rack placed over the center grate (elevated away from direct flames) if you want more direct smoke.
2. Cook the ribs for approximately 3 hours. Maintain a steady fire, adding wood chunks as needed for smoke.
3. Every 45 minutes, mix the basting liquid ingredients and spray or brush the ribs to keep them moist.

Step 4: The Wrap and Tenderize

1. Once the meat has pulled back about half an inch from the bones and has a nice mahogany bark, remove them from the grill.
2. Lay out two large sheets of heavy-duty aluminum foil. Place the ribs in the center, drizzle with a bit more basting liquid, and wrap them tightly to create a sealed packet.
3. Place the foil packets back on the grill (still on the cooler outer zones) for another 1 to 1.5 hours until the internal temperature reaches roughly 200°F–203°F.

Step 5: Sear and Serve

1. Unwrap the ribs carefully (watch out for hot steam).
2. If using the glaze, brush it onto the meaty side of the ribs now.
3. Move the ribs closer to the center of the Arteflame where the heat is higher. Sear the meat side for 2–3 minutes to caramelize the sauce and crisp up the edges.
4. Remove from the grill and let them rest for 10–15 minutes before slicing between the bones.

Tips

Mastering the Arteflame requires understanding heat management. Unlike a traditional offset smoker, the Arteflame is a radiant heat cooker. To keep your ribs from burning before they are tender, always utilize the outermost edge of the cooktop for the majority of the cooking time. This area mimics the indirect heat of an oven or smoker. If the fire gets too hot, simply rake the coals inward or let the fire die down slightly before adding more wood.

Another crucial tip for North Dakota style ribs is the resting period. Because these ribs are often larger beef or bison cuts compared to pork baby backs, they hold a lot of residual heat. Resting them for at least 15 minutes allows the collagen that has broken down into gelatin to settle, ensuring every bite is juicy. If you slice them too early, all that flavorful liquid will run out onto your cutting board, leaving you with dry meat.

Variations

While the traditional North Dakota style emphasizes a savory, pepper-heavy profile, you can easily adapt this recipe to suit different palates or dietary needs. The Arteflame's versatility handles various proteins and flavor profiles with ease. Here are a few ways to mix things up:

• Sweet & Sticky: Add brown sugar to the rub and use a cherry-based BBQ sauce for the glaze, which pairs beautifully with the smoke.
• Bison Specific: If using bison ribs, which are leaner than beef, reduce the cooking time slightly and baste more frequently to prevent drying out.
• Spicy Kick: Add crushed red pepper flakes and extra cayenne to the rub, and use a vinegar-based hot sauce in the basting liquid.
• Herb Crusted: Skip the BBQ sauce and finish with a fresh herb butter (rosemary and thyme) melted over the ribs during the final sear.
• Pork Substitute: This method works perfectly for St. Louis style pork ribs; simply reduce the cooking time by about an hour.

Best pairings

To round out this hearty meal, you need sides that can stand up to the rich, smoky flavor of the beef or bison. North Dakota comfort food often involves starches and root vegetables that provide a grounding balance to the meat. Since you already have the Arteflame fired up, consider cooking your sides right alongside the ribs on the flat top.

• Grilled Corn on the Cob: Roast them in the husk on the grill grate, then finish on the plancha with butter.
• Smoked Potato Salad: Par-boil potatoes, sear them on the Arteflame for a crispy edge, and toss with a mustard-based dressing.
• Rustic Coleslaw: A vinegar-based slaw cuts through the richness of the beef fat.
• Drink Pairing: A robust Porter, Stout, or a full-bodied Cabernet Sauvignon matches the intensity of the smoked meat.

Conclusion

Cooking Smoked North Dakota Ribs on the Arteflame is more than just following a recipe; it is about embracing a style of cooking that honors the elements. The combination of fire, smoke, and high-quality meat creates a flavor profile that is impossible to replicate in an indoor kitchen. By following these steps, you achieve the perfect balance of tender, smoky meat with a caramelized exterior that only a wood-fired plancha can provide.

We hope this recipe inspires you to gather around the grill and explore the robust flavors of the Great Plains. Whether it is a summer barbecue or a crisp autumn evening, these ribs are sure to be the centerpiece of a memorable meal. Fire up your Arteflame, pour a drink, and enjoy the process of slow-cooking perfection.