Tennessee Dry-Rub Pork Ribs on the Arteflame Grill

Introduction

Experience the iconic flavors of Memphis with these Tennessee-style dry-rubbed pork ribs. Grilled to smoky perfection on the Arteflame, this method ensures a juicy interior and a delicious, crisp bark using the reverse-searing technique. With no lid required and multiple heat zones, you’ll master control over tenderness and char—all while grilling your sides alongside your main course. Let’s fire up the Arteflame grill and start cooking some seriously bold BBQ flavor.

Ingredients

• 2 racks of St. Louis-style pork ribs
• 3 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp ground black pepper
• 1 tbsp kosher salt
• 2 tsp mustard powder
• 1 tsp cayenne pepper (optional)
• 2 tbsp brown sugar
• 4 tbsp unsalted butter (for grill surface)
• Vegetable oil (for lighting fire)
• 3 paper napkins (for fire prep)
• Firewood (preferably oak or hickory)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill base and stack firewood on top.
3. Light the napkins. Within 20 minutes, your grill will be ready for high-heat cooking.

Step 2: Prepare the Dry Rub

1. In a small bowl, mix together the paprika, garlic powder, onion powder, chili powder, black pepper, salt, mustard powder, cayenne pepper, and brown sugar.

Step 3: Season the Ribs

1. Remove the membrane from the back of the ribs for better flavor absorption.
2. Evenly coat both sides of the ribs with the dry rub, pressing the seasoning into the meat.

Step 4: Sear the Ribs

1. When the Arteflame grill center grate hits around 1,000°F, place the ribs meat-side down for 2–3 minutes to sear and lock in juices.
2. Use caution—this part of the grill is extremely hot.

Step 5: Reverse Sear on the Flat Top

1. Move the seared ribs to the outer flat top griddle; place them closer to the edge where the heat is lower.
2. Drop a bit of butter under the ribs to infuse them as they cook slowly.
3. Cook ribs for roughly 1½–2 hours, turning occasionally, until the internal temp reaches 195°F. Remove at 180°F to allow for carryover cooking.

Step 6: Rest & Slice

1. Let ribs rest for 10–15 minutes to redistribute juices.
2. Slice between the bones and serve hot off the griddle.

Tips

• Use hickory or oak wood for an authentic Tennessee BBQ aroma.
• The Arteflame’s flat top has heat zones—use cooler edges for slower cooking.
• Sear meats on the center, cook everything else (corn, veggies, sauces) on the griddle.
• Apply butter under any meat to add rich flavor and moisture while grilling.
• Remove meat from the grill when it's 15°F below desired internal temp to avoid overcooking.

Variations

1. Sweet & Smoky Ribs: Add honey granules and maple sugar to the rub for a sweet bite with a smoky finish.
2. Spicy Tennessee Ribs: Increase cayenne and add chipotle powder for extra heat.
3. Herbed Memphis Ribs: Add dried thyme and oregano to the rub for a woody depth.
4. Pineapple-Glazed Ribs: Add a light pineapple juice glaze every 20 minutes during grilling for a fruity tang.
5. Bourbon Rub Ribs: Mix in some bourbon barrel-aged salt and a splash of real bourbon to your rub for smoky-sweet complexity.

Best pairings

• Grilled corn with herbed butter (on flat top)
• Charred jalapeño cornbread pancakes
• Cast iron-style baked beans on the griddle
• Fresh coleslaw with apple cider vinaigrette
• Sweet tea or a Tennessee whiskey cocktail

Conclusion

Your journey into Tennessee-style BBQ is complete—with bone-licking, dry-rubbed ribs that taste as incredible as they look. Using the Arteflame grill with reverse searing ensures the perfect combination of crispy bark and moist meat, every time. Clean-up is minimal, and flavor is maximum!