South Carolina Hickory-Smoked Pork Ribs

Introduction

These South Carolina Hickory-Smoked Pork Ribs are expertly grilled low and slow on the Arteflame grill. With the signature reverse-sear method and rich hickory smoke, these ribs are tender, juicy, and packed with Southern flavor. The flat cooktop allows for perfect caramelization, while the center grill grate lets you sear at over 1,000°F. Prepare for mouthwatering ribs with every bite!

Ingredients

• 1 slab of St. Louis-style pork ribs (about 2.5–3 lbs)
• 2 tbsp yellow mustard (for binder)
• 3 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1 tsp kosher salt
• 1/2 tsp cayenne pepper (optional for heat)
• 1/2 cup South Carolina mustard-based BBQ sauce, plus extra for basting
• 2 tbsp hickory wood chips (optional, for deeper smoke)
• 2 tbsp butter (for griddle cooking)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oiled napkins.
3. Light the napkins and let the fire build. In about 20 minutes, the grill will be ready for cooking.

Step 2: Prepare the Ribs

1. Remove the membrane from the back of the ribs.
2. Rub yellow mustard all over the ribs to help the seasoning stick.
3. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using).
4. Generously rub the seasoning mix all over the ribs.

Step 3: Sear the Ribs

1. Place ribs meat-side down onto the center grill grate to sear at 1,000°F, about 2–3 minutes per side.
2. Flip the ribs carefully with tongs and sear both sides to lock in juices.

Step 4: Move to the Flat Cooktop Griddle

1. Slide the ribs to the outer flat griddle surface where the heat is moderate.
2. Add hickory wood chips to the fire for extra smoke flavor if desired.
3. Baste the ribs with South Carolina mustard BBQ sauce repeatedly while cooking.
4. Continue to cook the ribs over indirect heat for 2 to 2.5 hours, turning and basting every 30 minutes.
5. Check internal temperature — remove them from the grill at 190°F as they will carry over to 203–205°F.

Step 5: Rest and Serve

1. Let the ribs rest, uncovered, for 10 minutes before slicing.
2. Brush with sauce before serving if extra flavor is desired.
3. Slice between the bones and serve hot.

Tips

• Always remove ribs from the grill around 15°F before your target final temp to avoid overcooking.
• Use butter instead of olive oil when grilling sides on the griddle for better flavor.
• The hotter center is ideal for quick sears — use the cooler edges of the flat top for slow cooking.
• A sheet pan upsidedown can act as a makeshift dome for some heat retention in windy weather.
• Use multiple sections of the griddle to grill vegetables, corn, or even peaches to go with your ribs.

Variations

1. Sweet & Spicy Glaze: Add honey, hot sauce, and lime to your BBQ glaze for a fiery twist.
2. Maple Bourbon Ribs: Use a maple-bourbon BBQ sauce and brown sugar rub for a sweeter Southern experience.
3. Herb-Crusted Ribs: Add rosemary, thyme, and sage to the rub for a herby aroma and flavor.
4. Korean Style Ribs: Use gochujang, soy sauce, and sesame oil glaze for an Asian fusion spin.
5. Apple Cider Ribs: Mop the ribs with apple cider during grilling and finish with a cider-based BBQ sauce.

Best pairings

• Grilled corn on the cob buttered and roasted on the flat top
• Cast-iron-style mac & cheese on the griddle
• Baked beans with crispy charred bacon bits
• Grilled peach halves with cinnamon brown sugar
• Sweet iced tea or a hoppy IPA for balance

Conclusion

South Carolina Hickory-Smoked Pork Ribs on the Arteflame grill are a showcase of how fire, smoke, and technique come together to create incredibly flavorful ribs. With reverse searing and constant basting, you’ll get perfectly moist meat with a nice char on the outside. Make sure to master your heat zones, and you’ll be known for grilling some of the best ribs around.