Introduction

There's nothing quite like the rich, smoky flavor of perfectly grilled pork ribs. These Indiana Applewood-Smoked Pork Ribs are cooked on the Arteflame grill, seared to perfection on the center grate, and then slow-grilled on the flat griddle to retain all their juices and tenderness. Using Indiana applewood for smoking adds a sweet, aromatic depth that makes this recipe unforgettable.

Ingredients

• 2 racks of St. Louis-style pork ribs
• 1/4 cup yellow mustard
• 1/2 cup brown sugar
• 1/4 cup smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp cayenne pepper
• 4 tbsp unsalted butter
• Indiana applewood chunks for smoking
• BBQ sauce (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place them in the grill and stack firewood over the top.
3. Light the napkins and allow the fire to heat the Arteflame for about 20 minutes until it's ready for grilling.

Step 2: Prepare the ribs

1. Remove the membrane from the back of the ribs for better smoke penetration.
2. Rub yellow mustard over the ribs to help the seasoning adhere.
3. Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne and generously coat both sides of the ribs.

Step 3: Sear the ribs

1. Place the ribs on the center grill grate at 1,000F for about 1-2 minutes per side to lock in the juices.
2. Remove from the center and move to the flat griddle cooktop.

Step 4: Smoke and slow grill

1. Add Indiana applewood chunks to the fire to create a steady stream of smoke.
2. Move the ribs to a medium heat zone on the griddle for slow grilling.
3. Cook for 1.5 to 2 hours, flipping occasionally and basting with butter.

Step 5: Check doneness and rest

1. Use a meat thermometer and remove the ribs when they reach an internal temperature of 195F.
2. Let them rest for 15-20 minutes before slicing, as they will continue cooking to about 200F.

Tips

• For enhanced flavor, baste the ribs with melted butter every 30 minutes.
• Place a small wood chunk near the center grate for constant smoke.
• Don’t skip resting the ribs—this keeps them juicy and flavorful.

Variations

1. Sweet & Spicy Glaze: Brush ribs with a honey and hot sauce mixture during the last 30 minutes.
2. Herb-Infused: Add dried rosemary and thyme to the rub for herbal notes.
3. Bourbon BBQ: Glaze with a bourbon-infused BBQ sauce for a deep, smoky sweetness.
4. Asian Fusion: Replace paprika with five-spice powder and brush with teriyaki sauce.
5. Texas-Style: Use a coarse salt and black pepper rub for a bold, simple taste.

Conclusion

With the incredible heat of the Arteflame grill, these Indiana Applewood-Smoked Pork Ribs achieve a steakhouse-quality sear and mouthwatering smokiness. The rich flavor and tender bite make them a must-try for any grilling enthusiast!

Best pairings

• Grilled corn on the cob with butter
• Skillet cornbread cooked on the Arteflame
• Grilled sweet potatoes with cinnamon butter
• Crisp coleslaw for a fresh contrast
• A chilled IPA or bourbon cocktail