Smoked & Seared: Wyoming Cowboy Rib Tips Recipe for the Arteflame Grill

Ingredients

The Meat

• 3 lbs Pork Rib Tips (cut into individual pieces)
• 2 tbsp Olive oil or melted butter (for coating the grill)

The Cowboy Coffee Rub

• 2 tbsp Finely ground coffee (dark roast works best)
• 2 tbsp Brown sugar, packed
• 1 tbsp Chili powder
• 1 tbsp Smoked paprika
• 1 tbsp Kosher salt
• 1 tbsp Coarse black pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Cayenne pepper (optional for heat)

The Mopping Sauce (Optional)

• 1/2 cup Apple cider vinegar
• 1/4 cup Water
• 1 tbsp Worcestershire sauce

Instructions

Step 1: Prep and Season the Meat

1. Rinse the rib tips under cold water and pat them completely dry with paper towels. Dry meat ensures a better sear.
2. In a small mixing bowl, combine the ground coffee, brown sugar, chili powder, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne. Mix thoroughly to break up any sugar clumps.
3. Generously coat the rib tips with the rub on all sides. Press the spices into the meat to ensure they adhere well. Let the meat sit at room temperature for about 20-30 minutes while you prep the grill.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood (oak or hickory adds great flavor).
2. Allow the fire to burn down until the center cooktop reaches over 400°F (200°C) and the outer edges are slightly cooler. The flat cooktop should be evenly heated.
3. Scrape the cooktop clean and apply a thin layer of olive oil or butter to season the surface immediately before cooking.

Step 3: Sear and Sizzle

1. Place the seasoned rib tips directly onto the hottest part of the flat cooktop (near the center, but not directly over the open flame unless you want char marks).
2. Sear the meat for about 3-4 minutes per side. You are looking for a deep, caramelized crust where the brown sugar and coffee meld with the pork fat.
3. If utilizing the mopping sauce, mix the ingredients in a metal bowl or pot on the cooler edge of the grill. Brush the ribs lightly after the initial flip.

Step 4: Slow Cook to Finish

1. Once the rib tips have a beautiful mahogany crust, move them to the outer, cooler ring of the Arteflame cooktop.
2. Continue cooking for another 10-15 minutes, turning occasionally to prevent burning. The internal temperature should reach at least 145°F (63°C), though rib tips become more tender closer to 190°F (88°C) as the collagen breaks down.
3. Remove from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Tips

Cooking on the Arteflame creates a unique flavor profile that combines the smokiness of charcoal with the intense Maillard reaction of a griddle. When making these Wyoming Cowboy Rib Tips, temperature management is your best friend. The sugar in the rub can burn if left on high heat for too long, so the key is to get that hard sear quickly near the center of the grill and then immediately move the meat to the outer edges to finish cooking gently. This technique ensures a crispy exterior without a bitter, burnt taste. Additionally, if your rib tips are particularly thick, you can cover them with a stainless steel melting dome (cloche) while they sit on the outer ring; this traps the moisture and heat, steaming them slightly to ensure they are tender all the way through.

Variations

While the classic coffee and chili blend defines the "cowboy" style, rib tips are an incredibly versatile canvas for flavor. You can easily adapt this recipe to suit your palate or utilize ingredients you already have in your pantry. Whether you prefer something sweeter, spicier, or distinctively tangy, the Arteflame's high-heat surface handles sticky marinades and dry rubs equally well. Here are a few ways to mix things up:

• Sweet & Sticky: Replace the coffee with maple sugar and baste with a honey-bourbon glaze during the final minutes.
• Texas Heat: Double the black pepper and add crushed red pepper flakes for a spicier bark.
• Herbal Twist: Omit the chili powder and use dried rosemary, thyme, and lemon zest for a fresh, savory profile.
• Asian Fusion: Swap the rub for a marinade of soy sauce, ginger, garlic, and five-spice powder before grilling.

Best pairings

A bold main dish like Wyoming Cowboy Rib Tips deserves sides that can hold their own against the rich, smoky, and slightly bitter notes of the coffee rub. Since you are already cooking outdoors, look for sides that can be prepared right alongside the meat on the Arteflame cooktop. The flat top is perfect for caramelizing vegetables or toasting breads, making meal preparation seamless and fun. Classic Western comfort foods are the natural choice here, enhancing the rustic feel of the meal.

• Cast Iron Cornbread: Bake a skillet of jalapeño cornbread directly on the grill surface.
• Charred Corn: Grill corn on the cob on the flat top and roll in chili-lime butter.
• Cowboy Beans: A pot of pinto beans with bacon and molasses simmering on the edge of the fire.
• Grilled Asparagus: Tossed in olive oil and lemon, seared quickly on the hot plate.

Conclusion

These Wyoming Cowboy Rib Tips are more than just a meal; they are an experience that connects you to the primal joy of open-fire cooking. The Arteflame grill makes it easy to achieve that perfect balance of smoky char and tender meat that is often difficult to replicate with standard gas grills. The robust coffee rub creates a complex, savory crust that is sure to impress your family and friends. Whether you are hosting a summer barbecue or looking for a hearty winter meal cooked over the warmth of a fire, this recipe delivers bold, authentic flavors with every bite. Gather around the grill, enjoy the process, and dig into a true taste of the West.