Introduction

Nothing beats the rich, smoky flavor of slow-smoked Idaho pork ribs basted in a sticky hickory barbecue sauce. Using the Arteflame grill, we sear the ribs over 1,000°F on the center grill grate to lock in the juices, then cook them to perfection on the large flat-top cooktop. This method ensures a perfectly caramelized crust with tender, juicy meat inside—all without the risk of burning. Get ready for the ultimate grilled rib experience!

Ingredients

• 1 full rack of Idaho pork ribs
• 2 tbsp hickory-smoked dry rub
• 1 cup hickory barbecue sauce
• 2 tbsp butter
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the napkins and light them with a match.
3. Allow the firewood to burn for about 20 minutes until the griddle reaches optimal cooking temperature.

Step 2: Prepare the Ribs

1. Remove the membrane from the back of the ribs for better flavor absorption.
2. Rub the ribs generously with the hickory-smoked dry rub, ensuring even coverage.
3. Let the ribs sit for 15-20 minutes to allow the seasoning to permeate the meat.

Step 3: Sear the Ribs

1. Place the ribs, meaty side down, on the center grill grate over 1,000°F heat.
2. Sear for about 3 minutes per side to create a beautiful crust.

Step 4: Slow Cook on the Flat Cooktop

1. Move the ribs to the flat griddle cooktop and position them closer to the edge for a moderate heat zone.
2. Baste generously with butter and barbecue sauce.
3. Cook for approximately 40-50 minutes, flipping and basting every 10 minutes.

Step 5: Let the Meat Rest

1. Remove the ribs when the internal temperature reaches 190°F.
2. Let them rest for 10 minutes before slicing and serving.

Tips

• Use the searing method to lock in juices before slow cooking on the flat-top griddle.
• Move the ribs around the cooktop to utilize different heat zones for perfect doneness.
• Always remove the ribs from the grill about 15°F before they reach the final temperature, as they continue cooking while resting.

Variations

1. Spicy Hickory Ribs: Add cayenne pepper and hot sauce to the barbecue sauce for an extra kick.
2. Sweet Honey Ribs: Mix honey with brown sugar and butter for a sticky, sweet finish.
3. Applewood-Smoked Ribs: Use applewood chips on the fire for a sweet, fruity flavor.
4. Asian-Inspired Ribs: Glaze with a soy-ginger barbecue sauce and garnish with sesame seeds.
5. Herb Butter Ribs: Mix melted butter with fresh rosemary and thyme for a fragrant, savory twist.

Conclusion

These hickory-smoked Idaho ribs are the ultimate grilled delight. With the Arteflame grill, you achieve an unmatched sear, deep smoky flavor, and perfectly cooked meat every time. Try different variations to suit your taste and share this delicious recipe with friends and family!

Best Pairings

• Grilled corn on the cob with butter
• Garlic mashed potatoes
• Crispy coleslaw
• Sweet baked beans
• Refreshing lemonade or a smoky bourbon cocktail