Texas Pork Spare Ribs on the Arteflame Grill

Introduction

Big, bold, and juicy—these Texas-style pork spare ribs are all about deep flavor and perfect texture. Grilled the Arteflame way, we start with a scorching-hot center sear to lock in juices, then use the flat cooktop to slowly bring the ribs to melt-in-your-mouth perfection. You'll love this no-lid, no-oven, no-fuss recipe straight from the flames.

Ingredients

• 2 racks pork spare ribs
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1 tablespoon kosher salt
• 1/4 cup butter (for griddle cooking)
• 1 cup barbecue sauce (sweet and tangy preferred)

Instructions

Step 1: Fire up the Arteflame grill

1. Soak three paper napkins in vegetable oil.
2. Place napkins in the center of your Arteflame grill.
3. Stack firewood over the napkins and light them.
4. In about 20 minutes, your grill will be hot and ready to cook—center grate can exceed 1,000°F.

Step 2: Prepare the spice rub

1. In a bowl, combine brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, pepper, and salt.
2. Rub this mixture generously all over both sides of the pork ribs.

Step 3: Sear the ribs on the center grill grate

1. Once grill is at peak heat, place ribs bone-side down on the center grate.
2. Sear for about 2 minutes per side to lock in all those juices.

Step 4: Reverse sear on the cooktop

1. Move the ribs to the flat cooktop griddle closer to the outer edge for indirect heat.
2. Place small pats of butter under the ribs to enhance flavor as they slowly cook.
3. Turn ribs every 10–15 minutes to cook evenly and avoid burning.

Step 5: Glaze and finish the ribs

1. About 15 minutes before the ribs are done, brush both sides with barbecue sauce.
2. Let the sauce caramelize slightly without burning—this gives that iconic sticky glaze.
3. When internal temp hits 195°F (target is 210°F), remove from grill and rest for 10 minutes.

Tips

• Always remove the ribs when internal temp is about 15°F below desired final temp—they'll continue cooking as they rest.
• Use butter instead of olive oil on the griddle for richer flavor.
• Use different heat zones on the Arteflame grill's cooktop to control cooking pace.
• Rest your ribs meat-side up so juices settle evenly inside the meat.
• Be generous with BBQ sauce but don’t apply too early—it can burn!

Variations

1. Spicy Texas Ribs: Add 1 tsp cayenne pepper and 1 tsp crushed red pepper flakes to the rub for an extra kick.
2. Honey Mustard Glazed Ribs: Replace barbecue sauce with a mix of 1/2 cup honey and 1/4 cup Dijon mustard for a tangy-sweet finish.
3. Smoky Chipotle Ribs: Add 1 tablespoon chipotle powder and 1/2 teaspoon liquid smoke to the rub for a deeper smoke flavor.
4. Maple Bourbon Ribs: Glaze ribs with a mix of maple syrup and a splash of bourbon for a sweet, boozy twist.
5. Garlic Herb Ribs: Mix fresh chopped rosemary, thyme, and minced garlic into butter and baste ribs as they cook for a herby finish.

Conclusion

These Texas-style pork spare ribs get the royal treatment on the Arteflame Grill—hard sear, gentle finish, and bold flavors that do justice to the Lone Star State. With no need for a lid or oven, this is pure open-fire grilling at its best.

Best pairings

• Grilled corn on the Arteflame with butter and smoked paprika
• Coleslaw with tangy apple cider vinegar dressing
• BBQ baked beans cooked in a cast iron pan on the griddle
• Texas toast grilled on the outer ring with melted garlic butter
• Cold American lager or a smoky bourbon cocktail