Utah Huckleberry Glazed BBQ Ribs on Arteflame

Introduction

These Utah Huckleberry Glazed BBQ Ribs take full advantage of the exceptional heat zones on the Arteflame Grill. Start with an intense steakhouse sear at the center grate, then slowly bring the ribs to juicy, fall-off-the-bone perfection on the surrounding flat cooktop griddle. With no need for lids or pans, this method lets you craft award-worthy BBQ ribs entirely on your grill, using the reverse sear technique and a signature Utah huckleberry glaze that’s as sweet as it is savory.

Ingredients

• 2 full racks of pork ribs (St. Louis or baby back)
• 2 tbsp kosher salt
• 2 tbsp coarse ground black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 stick of butter, melted
• 2 cups huckleberry BBQ glaze (store bought or homemade — see Tips)
• Vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood for Arteflame grill

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak 3 paper napkins in vegetable oil and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the paper napkins and let the fire build. The grill is ready in about 20 minutes.

Step 2: Prepare the Ribs

1. Trim excess fat and remove the silver skin from the ribs.
2. Mix salt, pepper, smoked paprika, and garlic powder in a bowl.
3. Rub the dry rub generously over the ribs on all sides.
4. Let the ribs rest at room temperature while the grill heats up.

Step 3: Sear the Ribs Center-Grate

1. Place the ribs meat-side down on the center grill grate for 2–3 minutes per side to achieve a strong sear at over 1,000°F.
2. Flip and sear both sides to lock in the juices.

Step 4: Move to Flat Top for Slow Grilling

1. Transfer the seared ribs to the flat cooktop griddle, closer to the outer edge for slower cooking.
2. Baste ribs with melted butter, then begin basting with Utah huckleberry BBQ glaze every 15 minutes.
3. Slow-grill ribs for 60–90 minutes depending on thickness, rotating and glazing often.
4. Use a meat thermometer to check for doneness: pull ribs off the grill at 190°F (target is 205°F), as they will continue to cook off-heat.

Step 5: Rest and Serve

1. Let the ribs rest for 10–15 minutes before slicing.
2. Slice between the bones, drizzle with additional huckleberry glaze, and serve hot.

Tips

• Make your own Huckleberry BBQ glaze by combining huckleberry jam, apple cider vinegar, tomato paste, Worcestershire, garlic powder, and paprika in a small pot; reduce over medium heat until glossy.
• Use butter to baste your ribs throughout cooking — it adds extra flavor and shine compared to olive oil.
• Move the ribs outward on the flat cooktop griddle to reduce heat if caramelization is happening too fast.
• Never place food directly over flames; the solid steel cooktop guarantees no flare-ups and even searing.
• Always rest meat after cooking to redistribute juices and reach final doneness.

Variations

• Spicy Chipotle Huckleberry Ribs: Add chipotle powder and cayenne to the rub for smoky heat and mix chipotle puree into the huckleberry glaze.
• Maple Huckleberry Ribs: Add a generous drizzle of maple syrup into the glaze for added sweetness and caramel notes.
• Bourbon Huckleberry BBQ Ribs: Mix a splash of bourbon into your huckleberry glaze and flame off the alcohol on the grill for a bolder flavor profile.
• Pineapple Huckleberry Ribs: Blend pineapple juice into the glaze for a tropical twist; garnish with grilled pineapple rounds.
• Classic Dry-Rubbed Ribs: Omit the glaze and double down on the spice rub, using brown sugar and a touch of mustard powder for a Memphis-style finish.

Best pairings

• Grilled corn on the cob with butter and smoked salt (grill right on the flat top).
• Charred peach and arugula salad with balsamic reduction.
• Smoked baked beans with bacon (cook in a small cast-iron pan on the grill).
• Grilled garlic bread brushed with herbed butter.
• Craft root beer or a smoky bourbon cocktail.

Conclusion

Cooking these Utah Huckleberry Glazed BBQ Ribs on the Arteflame brings out the best of smoke, heat, and natural juices. With the unique reverse sear method and intense searing power of the center grill grate, combined with slow-glazing on the solid steel cooktop, these ribs cook evenly and develop unforgettable flavor and texture. This is what grilling should taste like — sweet, smoky, juicy perfection.