Hickory Smoked Pork Ribs (Wyoming Style) | Arteflame

Introduction

Imagine the scent of hickory smoke mingling with the fresh air of the open range, promising a feast that sticks to your ribs. These Wyoming-style pork ribs are the definition of comfort food—tender meat that pulls effortlessly from the bone, encased in a caramelized, mahogany glaze. Whether you’re feeding a crowd at a backyard barbecue or enjoying a quiet sunset dinner, this dish captures the rugged spirit of the West in every savory bite.

Why This Recipe is a Keeper

I love this recipe because it perfectly utilizes the Arteflame grill’s unique design. You get the best of both worlds: a low-and-slow smoke to tenderize the meat, followed by a high-heat sear on the plancha to lock in flavor. The dry rub balances brown sugar sweetness with a kick of cayenne, creating a complex flavor profile that standard grilling simply can’t match.

Chef’s Tips for Perfect Ribs

• Remove the Silverskin: Always peel the thin membrane off the back of the ribs before seasoning; this ensures the dry rub penetrates the meat deeply.
• Master the Heat: Use the outer ring of the cooktop for the smoking phase. If the ribs are cooking too fast, move them further from the center fire.

Easy Substitutions

If you can’t find St. Louis style ribs, Baby Back ribs are a fantastic alternative—just reduce the cooking time slightly. For the mop sauce, feel free to swap the amber ale for a bold cider or even apple juice for a non-alcoholic version that still keeps the meat juicy.

Ingredients

The Meat

• 2 racks St. Louis style pork ribs (or Baby Back ribs)

The Wyoming Dry Rub

• 1/2 cup brown sugar, packed
• 1/4 cup paprika (smoked paprika preferred)
• 1 tablespoon kosher salt
• 1 tablespoon coarse black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper (adjust for heat)

The Mop Sauce

• 1 cup apple cider vinegar
• 1/2 cup beer (a Wyoming-style Amber Ale works best)
• 2 tablespoons Worcestershire sauce

The Glaze

• 1 cup Hickory BBQ sauce
• 2 tablespoons honey
• 2 tablespoons unsalted butter (for the wrap phase)

Instructions

Step 1: Prep the Ribs

1. Start by rinsing the ribs under cold water and patting them completely dry with paper towels.
2. Flip the ribs over to the bone side. Using a butter knife and a paper towel for grip, lift and peel off the thin silverskin membrane. This is crucial for tender ribs.
3. In a small bowl, mix all the dry rub ingredients together. Generously coat both sides of the ribs with the rub, pressing it into the meat. Let the ribs sit at room temperature for 30 minutes while you prep the grill.

Step 2: Prepare the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal to establish a base, then add hickory wood chunks or logs. You want a consistent, clean smoke.
2. Aim for a grill surface temperature of roughly 225°F to 250°F on the outer edges of the cooktop, which is the indirect heat zone.

Step 3: The Smoke

1. Place the ribs on the outer, cooler ring of the Arteflame cooktop. You can use a rib rack if available, or lay them flat.
2. Cook for approximately 2 to 3 hours. During this time, spray the ribs every 45 minutes with the Mop Sauce mixture to keep them moist and add flavor.
3. Maintain the fire in the center, ensuring the hickory smoke is wafting over the meat.

Step 4: The Wrap (Optional but Recommended)

1. Once the ribs have a deep mahogany color and the meat has pulled back slightly from the bones, prepare large sheets of heavy-duty aluminum foil.
2. Place the ribs on the foil. Top with a few pats of butter, a drizzle of honey, and a splash of the mop sauce.
3. Wrap tightly and place back on the cooler zone of the grill for another 1 to 1.5 hours, or until the internal temperature reaches roughly 195°F.

Step 5: Sear and Glaze

1. Remove the ribs from the foil. They should be tender but not falling apart.
2. Brush the Hickory BBQ sauce over the meat side of the ribs.
3. Move the ribs closer to the center of the Arteflame grill where the heat is higher. Sear the meat side for 2-4 minutes to caramelize the sauce and get that signature Arteflame crust.
4. Remove from heat, let rest for 10 minutes, slice, and serve.

Tips

Achieving the perfect rack of ribs on an Arteflame requires patience and heat management. The most crucial tip is to maintain a consistent fire without overheating the cooktop. Unlike gas grills, cooking with hickory wood means you need to watch your coal bed; keep the fire central for searing but allow the outer ring to serve as your indirect smoking zone. If the fire gets too hot, move the ribs to the absolute edge of the grill.

Don't skip removing the silverskin membrane from the back of the ribs; removing it ensures the spices penetrate the meat and makes eating much more pleasant. Additionally, the "bend test" is a great way to check doneness without a thermometer—pick up the rack with tongs from one end; if it bends significantly and the meat starts to crack on top, they are ready. Finally, letting the meat rest allows the juices to redistribute, ensuring every bite is succulent.

Variations

While the classic Wyoming Hickory style is a crowd-pleaser, you can easily adapt this recipe to suit different palates using the Arteflame's versatility. Here are a few ways to switch things up:

• High Altitude Heat: Add chopped jalapeños to the wrap stage and double the cayenne pepper in the rub for a spicy kick.
• Coffee-Crusted Ribs: Mix finely ground espresso beans into the dry rub for a deep, earthy flavor that pairs perfectly with the hickory smoke.
• Whiskey Glaze: Substitute the apple cider vinegar in the mop sauce with a good bourbon or rye whiskey for a sweeter, oaky finish.
• Mustard Base: Before applying the dry rub, coat the ribs in yellow mustard. This acts as a binder and adds a tangy vinegar note that mellows out during cooking.
• Dry Style: Skip the BBQ sauce glaze at the end and simply dust the ribs with a little more fresh dry rub right after searing.

Best pairings

A meal this robust deserves sides that can stand up to the bold flavors of hickory and pork. To create a true Western feast, consider pairing these ribs with hearty, rustic dishes. The sweetness of the pork contrasts beautifully with savory or acidic sides.

• Cowboy Beans: Pinto beans simmered with bacon, onions, and molasses.
• Grilled Corn on the Cob: Cooked directly on the Arteflame plancha with chili-lime butter.
• Apple Coleslaw: A vinegar-based slaw with green apples adds a crisp, tart crunch that cuts through the richness of the ribs.
• Cornbread: Ideally baked in a cast-iron skillet on the grill.
• Drink Pairing: A cold Amber Ale or a smoky mezcal cocktail compliments the hickory notes perfectly.

Conclusion

Mastering Wyoming Hickory Smoked Pork Ribs on your Arteflame is more than just a meal; it is a culinary adventure that connects you to the roots of American BBQ. The combination of the smoky hickory aroma, the savory dry rub, and the perfect char from the griddle creates a flavor profile that is hard to beat. This recipe allows you to utilize the full potential of your grill, turning a simple cut of pork into a masterpiece.

Once you take that first bite of tender, juicy pork with its caramelized crust, you will understand why this style of cooking has stood the test of time. Gather your friends and family, share the stories of the day, and enjoy a feast that is truly worthy of the open range. Happy grilling!