Wyoming Hickory-Smoked Pork Ribs on Arteflame

Introduction

Get ready for a bold and smoky flavor adventure with these Wyoming-style hickory-smoked pork ribs, masterfully grilled on the Arteflame. Using the flat top griddle for precise temperature control and the center grill grate for an unbeatable steakhouse-quality sear, this recipe delivers fall-off-the-bone ribs with layers of deep smoky flavor. No oven, no pots—just bold barbecue mastery in your backyard.

Ingredients

• 1 rack of St. Louis-style pork ribs (about 3 lbs)
• 2 tbsp yellow mustard
• 3 tbsp dry rub (brown sugar, paprika, garlic powder, black pepper, salt, cayenne)
• 1 cup hickory-smoked BBQ sauce
• 1/2 stick unsalted butter, melted
• Wood chunks (preferably hickory)
• Vegetable oil for lighting grill
• 3 paper napkins

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins in the fire bowl and pour vegetable oil over them.
2. Stack hickory or hardwood firewood on top.
3. Light the napkins and let the fire build for about 20 minutes until the cooktop is hot and center grill grate reaches over 1,000°F.

Step 2: Prepare the Ribs

1. Peel off the silver membrane from the underside of the ribs.
2. Rub yellow mustard all over the ribs to help the rub stick.
3. Generously coat both sides of the ribs with your dry rub.

Step 3: Sear the Ribs

1. Place ribs meat-side down on the center grill grate for 2–3 minutes to sear and lock in the juices.
2. Flip for another quick sear on the bone side, about 1 minute.

Step 4: Slow-Grill on the Flat Top Griddle

1. Move the ribs to the flat top griddle closer to the outer edge where the temperature is lower.
2. Baste lightly with melted butter for rich caramelization.
3. Add soaked hickory wood chunks to the fire for that essential smoky flavor.
4. Cover ribs loosely with foil tent to hold in the heat while still allowing smoke to work through.
5. Turn every 30 minutes and baste with melted butter.
6. After about 2.5 hours, brush generously with hickory-smoked BBQ sauce and cook for an additional 20–30 minutes until internal temp reaches about 200°F.

Step 5: Rest and Serve

1. Remove the ribs when internal temperature hits 200°F or once they're tender when probed.
2. Let the meat rest for 15 minutes, covered loosely with foil.
3. Slice between the bones and serve with extra BBQ sauce on the side.

Tips

• Always remove meat when it’s 15°F below your target internal temperature—the carryover cooking will take care of the rest.
• Mop with butter during grilling to keep ribs moist and add rich flavor.
• The Arteflame cooktop gets hotter toward the center—adjust rib placement accordingly.
• For extra smoky flavor, wrap ribs in parchment before placing on the grill, then unwrap to finish.
• Use firewood chunks like oak or mesquite in addition to hickory for a bolder smoke profile.

Variations

1. Spicy Chipotle Ribs: Add 1 tsp chipotle powder and finely chopped adobo chilies to your dry rub and sauce.
2. Maple Bourbon Ribs: Replace butter with maple syrup during basting and stir in a splash of bourbon into your BBQ sauce.
3. Caribbean Jerk Ribs: Use a dry rub combining allspice, thyme, cinnamon, and scotch bonnet powder. Swap BBQ sauce with mango-habanero glaze.
4. Kansas City Sweet Ribs: Double the brown sugar in the rub and use a molasses-heavy BBQ sauce for rich sweetness.
5. Garlic Herb Butter Ribs: Blend melted butter with rosemary, thyme, and minced garlic for basted herbs flavor instead of BBQ sauce.

Best Pairings

• Grilled corn on the cob basted with butter and Parmesan on the flat top
• Cast-iron-style griddle-baked cornbread
• Tangy coleslaw with apple cider vinegar dressing
• Grilled peach halves with cinnamon sugar
• Ice-cold Wyoming craft beer or a bourbon lemonade

Conclusion

These Wyoming hickory-smoked ribs are everything BBQ dreams are made of—deeply flavorful, perfectly tender, and kissed with smoke from your Arteflame grill. The sear locks in the juices, and the slow-cooking finish on the griddle ensures melt-in-your-mouth results. Outdoor grilling doesn’t get better than this!