Ohio Hickory Smoked BBQ Baby Back Ribs

Introduction

Few things rival the flavor of hickory smoked BBQ ribs, especially when they’re grilled low and slow on the Arteflame grill. With its signature 1,000°F center grill grate for searing and wide flat griddle for gentle heat management, the Arteflame makes it easy to master restaurant-quality baby back ribs in your backyard. We'll capture that deep smoky flavor, lock in the juices with a steakhouse sear, and finish the ribs with a zesty, tangy Ohio-style BBQ sauce—all without using a lid, oven, or pots. Let’s fire it up!

Ingredients

• 2 racks baby back ribs (remove membrane)
• 1/4 cup hickory wood chips (soaked in water 30 minutes)
• 1/4 cup unsalted butter (for the cooktop)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp light brown sugar
• 1/4 cup apple cider vinegar (for mopping sauce)
• 1/4 cup water (for mopping sauce)
• 1 cup Ohio-style BBQ sauce

The Sear Makes the Steak, And Arteflame Makes the Sear
Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.
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Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins on the bottom of the Arteflame grill.
2. Pour vegetable oil on the napkins for ignition.
3. Stack firewood over the soaked napkins and light the paper.
4. Wait about 20 minutes until the center grate reaches 1,000°F and the flat top radiates with even heat.

Step 2: Season the ribs

1. Mix salt, pepper, paprika, garlic powder, onion powder, and brown sugar into a dry rub.
2. Coat the baby back ribs thoroughly with the rub on both sides.

Step 3: Sear the ribs on the center grill grate

1. Sear each section of the ribs over the center grill grate for 2 minutes per side to lock in moisture.
2. Do not skip this step—it ensures juicy, flavorful meat.

Step 4: Move ribs to indirect heat on the cooktop

1. Place seared ribs on the outer flat cooktop, meat side up—closer to the center for medium heat.
2. Add soaked hickory chips onto the fire to infuse smoky flavor.
3. Use a brush or mop to baste ribs every 20 minutes with a mix of water and apple cider vinegar to keep them moist.

Step 5: Slow cook to tender perfection

1. Continue cooking ribs on the flat griddle for 2.5 to 3 hours, rotating position for even doneness.
2. When internal temp hits 185°F, remove ribs from grill—they'll carry over to 200°F, the perfect temp for tender ribs.

Step 6: Glaze & serve

1. Brush ribs with Ohio-style BBQ sauce and return to flat top for 5 minutes just to caramelize.
2. Let ribs rest 10 minutes before slicing and serving.

Tips

• Always remove ribs when they’re 15°F below desired temp to prevent overcooking.
• Use butter instead of olive oil on the cooktop for enhanced flavor.
• The hotter inner ring of the flat cooktop speeds up cooking—rotate ribs to colder edges as needed.
• Adding wood chips directly into the fire boosts authentic hickory flavor.
• Cook your veggies or cornbread on the flat top griddle while your ribs finish.

Variations

1. Maple-Chipotle Ribs: Substitute brown sugar with maple syrup and add chipotle powder for a sweet-spicy finish.
2. Bourbon BBQ Ribs: Add 2 tbsp bourbon to the mopping mixture and sauce for depth and smokiness.
3. Garlic Herb Rub Ribs: Replace paprika and sugar with rosemary, thyme, and minced garlic for a savory herb profile.
4. Spicy Ohio Inferno Ribs: Mix in cayenne pepper and hot sauce into your rub and sauce for bold heat.
5. Tennessee Whiskey Glazed Ribs: Use a Tennessee whiskey-infused BBQ sauce for a southern twist that plays well with hickory smoke.

Conclusion

The Arteflame grill transforms rib-making into an experience—juicy, smoky, and caramelized perfection all in one. The reverse searing method using high heat followed by slow cooking on steel ensures tender ribs with a steakhouse-quality finish. Outdoor cooking never tasted better—or looked so good. Don’t forget your napkins!

Best pairings

• Grilled corn on the cob (finished in butter on the flat top)
• Honey cornbread skillet (cooked directly on the Arteflame cooktop)
• Griddled green beans with garlic and bacon
• Classic coleslaw with apple cider vinegar dressing
• Ice-cold Ohio pale ale or sweet iced tea