Oklahoma Chili-Rubbed Pork Rib Tips on Arteflame

Introduction

Get ready to unlock bold, smoky flavors with these Oklahoma Chili-Rubbed Pork Rib Tips, grilled to juicy perfection on the Arteflame. This recipe uses the unique capabilities of the Arteflame grill to reverse sear the meat for maximum flavor, texture, and tenderness. With the intense center-heat and wide steel flat-top griddle, you can cook everything right on the grill without needing an oven, lid, or skillet. Let's create a show-stopping BBQ experience right in your backyard.

Ingredients

• 3 lbs pork rib tips, trimmed
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter, for the grill
• Optional: your favorite BBQ sauce for glazing

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place the soaked napkins in the center of the Arteflame grill base.
3. Stack hardwood firewood over the napkins.
4. Light the napkins and let the fire build.
5. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F and the flat cooktop surrounds are sizzling hot.

Step 2: Prep the Chili Rub

1. In a small bowl, mix together the chili powder, smoked paprika, brown sugar, garlic powder, onion powder, cumin, salt, and pepper.
2. Rub the spice mix generously over all sides of the pork rib tips. Let rest at room temperature for about 15 minutes while the grill heats.

Step 3: Sear the Rib Tips

1. Place a dot of butter onto the center grill grate for flavor and to prevent sticking.
2. Working in batches if needed, place the rib tips on the center grate and sear for 1–2 minutes per side until a deep brown crust forms.
3. Use tongs to turn the rib tips and sear all sides evenly.

Step 4: Reverse Sear on the Flat Cooktop

1. After searing, move the rib tips to a medium-heat zone of the flat cooktop griddle.
2. Add a touch of butter beneath the rib tips.
3. Cook, turning occasionally, for 20–30 more minutes until the internal temp is 15°F below your target (aiming for a final temp of 195°F).

Step 5: Rest and Serve

1. Remove the rib tips from the grill and let them rest for at least 10 minutes.
2. Serve as-is or brush with a light layer of BBQ sauce right before serving.

Tips

• Always sear meat on the center grate first to lock in juices.
• Move food around the cooktop to find the perfect heat zone for optimal doneness.
• Use a digital thermometer to check the internal temperature easily.
• Letting meat rest after grilling lets the juices redistribute throughout for maximum tenderness.
• Enhance flavor with a flavored butter like garlic herb or chipotle lime.

Variations

1. Honey-Lime Rib Tips: Add 1 tablespoon honey and juice of 1 lime to the rub for a sweet-tart twist.
2. Maple Bourbon Rib Tips: Add 1 tablespoon maple syrup and a splash of bourbon to the rub mix.
3. Asian-Inspired Tips: Swap chili powder for Chinese five spice and use a Korean BBQ glaze at the end.
4. Tex-Mex Rib Tips: Add chipotle powder, coriander, and a squeeze of fresh lime juice during grilling.
5. Garlic-Herb Rib Tips: Ditch the chili mix for a rub of minced garlic, rosemary, thyme, and lemon zest.

Conclusion

These Oklahoma Chili-Rubbed Rib Tips are a testament to what the Arteflame grill can do – beautiful sear, juicy interior, and flavor-packed bite. The combination of grill techniques and intense heat delivers barbecue perfection. Whether you’re cooking for family or throwing a backyard party, this dish is your new go-to.

Best Pairings

• Grilled corn on the cob with chili-lime butter (prepare on outer flat griddle)
• Crispy sweet potato wedges (cooked directly on the flat top)
• Grilled peach halves for dessert
• Cold Oklahoma-brewed pale ale or sweet iced tea