Kansas-Style Hickory-Smoked Baby Back Ribs

Introduction

These Kansas-style hickory-smoked baby back ribs are packed with smoky flavor, coated in a rich barbecue sauce, and grilled to perfection on the Arteflame. By using the reverse sear method, these ribs stay juicy while developing a delicious crust. This method, combined with the even heat of the Arteflame flat griddle cooktop, ensures perfect ribs every time.

Ingredients

• 2 racks baby back ribs
• 1/4 cup yellow mustard
• 1/2 cup Kansas City-style barbecue sauce
• 2 tablespoons butter
• 1/4 cup brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Hickory wood for smoking

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire build up.
5. Wait about 20 minutes until the grill is hot and ready.

Step 2: Prepare the ribs

1. Remove the membrane from the back of the ribs.
2. Rub the ribs with yellow mustard to help the seasoning stick.
3. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and black pepper.
4. Evenly coat the ribs with the seasoning mix.

Step 3: Smoke the ribs

1. Place the ribs on the outer edge of the Arteflame flat cooktop, where the heat is lower.
2. Add hickory wood to the fire for a rich smoky flavor.
3. Let the ribs cook slowly, flipping occasionally, for about 2 hours.

Step 4: Sear and glaze the ribs

1. Move the ribs to the center grill grate of the Arteflame to sear at 1,000F.
2. Brush the ribs generously with Kansas City-style barbecue sauce.
3. Sear for about 1-2 minutes on each side to caramelize the sauce.
4. Move the ribs back to the flat cooktop and cook to an internal temp of 195F.

Step 5: Rest and serve

1. Remove the ribs from the grill when they reach 180F (they’ll continue cooking after removal).
2. Let them rest for 10 minutes before slicing.
3. Serve hot and enjoy!

Tips

• Use butter instead of olive oil to enhance the flavor.
• Let the ribs rest before slicing to retain juices.
• Adjust the cooking zone on the Arteflame to control the cooking speed.
• For extra smoky flavor, add more hickory wood as needed.

Variations

• Spicy Kansas Ribs: Add 1 teaspoon cayenne pepper to the rub for a kick.
• Honey-Glazed Ribs: Mix 2 tablespoons honey into the barbecue sauce for a sweet, sticky finish.
• Garlic Butter Ribs: Melt 2 tablespoons of garlic butter over the ribs after cooking.
• Memphis Dry Rub Ribs: Skip the sauce and coat with a mixture of dry spices.
• Applewood-Smoked Ribs: Use applewood chunks instead of hickory for a sweeter smoke flavor.

Conclusion

The Arteflame grill makes grilling these Kansas-style baby back ribs easy while ensuring they turn out smoky, flavorful, and juicy. The reverse sear method locks in those rich flavors while the Arteflame grill's large cooktop lets you cook everything at once. Whether you choose a classic BBQ glaze or a spicy rub, these ribs will be a hit at any barbecue.

Best Pairings

• Grilled corn on the cob with butter
• Smoky baked beans
• Coleslaw for a refreshing crunch
• Grilled sweet potatoes for a caramelized, smoky side
• A cold Kansas City-style beer