South Dakota Style BBQ Ribs on the Arteflame

Introduction

Get ready to experience bold, smoky, and tender ribs just like they do it in South Dakota. This Dakota-style BBQ ribs recipe uses a special blend of dry rub spices and is finished with a smoky barbecue glaze—all done on the incredible Arteflame grill. Thanks to the grill's center searing zone that reaches 1,000°F and its surround griddle, you’ll achieve the perfect reverse sear technique for unbelievably juicy ribs. The best part? Minimal cleanup and maximum flavor.

Ingredients

• 2 full racks St. Louis-style pork ribs
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 cup smoky barbecue sauce (your favorite brand)
• 2 tbsp unsalted butter
• Vegetable oil (for lighting grill)
• 3 paper napkins
• Firewood (oak or hickory recommended)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place them in the center of the Arteflame grill bowl.
3. Stack several pieces of dry firewood over the napkins.
4. Light the napkins with a long match or lighter. Let the fire burn for about 20 minutes until the grill is heated and hot zones start forming.

Step 2: Prepare the Rib Rub

1. In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, ground mustard, kosher salt, black pepper, and chili powder.
2. Mix thoroughly until evenly combined.

Step 3: Season the Ribs

1. Pat ribs dry with paper towels.
2. Generously apply the dry rub to all sides of the ribs, pressing it into the meat.
3. Let the ribs sit while the grill finishes heating up to allow the rub to penetrate.

Step 4: Reverse Sear the Ribs

1. Place ribs on the outer flat top griddle, bone-side down, near the edge where it's cooler.
2. Grill slowly for about 90 minutes, flipping every 20 minutes and brushing with melted butter occasionally for richness.
3. When the internal temperature reaches about 135°F, move the ribs to the center grill grate for a final sear.
4. Sear for 3-5 minutes per side on the center grate to caramelize the bark.

Step 5: Sauce and Finish

1. Move the ribs back to the warm griddle zone.
2. Brush with smoky barbecue sauce and let the ribs continue cooking until the internal temperature reaches 195°F (remember to remove them around 180°F to 185°F as they will continue cooking off the grill).
3. Let the ribs rest for 10 minutes before slicing and serving.

Tips

• Use oak or hickory firewood for that authentic BBQ flavor.
• Let the dry rub sit on the meat for at least 30 minutes before grilling.
• Always monitor internal temp with a meat thermometer.
• Use butter instead of oil on the flat top—it adds rich flavor.
• You can grill all your sides (like corn, onions, or peppers) on the flat cooktop while the ribs cook.

Variations

1. Spicy Dakota Ribs: Add 1 tsp cayenne pepper to the rub and use a spicy BBQ sauce for extra heat.
2. Honey Glazed Ribs: Mix 1/2 cup honey with your BBQ sauce for a sweet and sticky finish.
3. Coffee-Rubbed Ribs: Add 1 tbsp finely ground coffee to the dry rub for a deep, earthy taste.
4. Maple Bourbon Ribs: Replace brown sugar with maple sugar and glaze with a mix of BBQ sauce and a splash of bourbon.
5. Herb-Infused Ribs: Add a tsp of dried thyme and rosemary to the rub for a more aromatic profile.

Best pairings

• Grilled corn on the cob with lime butter
• Sweet and smoky baked beans (grilled in foil on the flat top)
• Grilled potato wedges seasoned with garlic and rosemary
• Apple coleslaw for a crunchy, tangy contrast
• Cold amber ale or a glass of zinfandel

Conclusion

These South Dakota-style BBQ ribs bring bold flavors and smoky tenderness that only a grill like the Arteflame can deliver. The reverse sear method locks in juices perfectly, and the even heat of the flat cooktop ensures flawless results every time. Whether it's a family gathering or backyard feast, these ribs are sure to impress.