Alabama Crimson Tide Ribs - Spicy Grilled Baby Back Ribs

Introduction

These Alabama-style Crimson Tide Ribs are packed with bold Southern flavors. Using a spicy dry rub and a tangy glaze, these baby back ribs are grilled to perfection on the Arteflame grill. The high-temperature searing locks in the juices, while the flat cooktop ensures gradual cooking for tender, fall-off-the-bone meat. Get ready to impress with these incredibly flavorful ribs, all cooked over a wood fire for that authentic smoky taste.

Ingredients

• 2 racks of baby back ribs
• 2 tbsp butter (for grilling)

For the Dry Rub:

• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp chili powder

For the Tangy Glaze:

• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1/2 cup ketchup
• 1 tbsp hot sauce
• 1 tsp Worcestershire sauce

Instructions

Step 1: Prepare the Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins inside the Arteflame grill and stack firewood on top.
3. Light the napkins and allow the fire to build. In about 20 minutes, the grill will be ready for cooking.

Step 2: Prepare the Ribs

1. Remove the thin membrane from the back of the ribs for better seasoning penetration.
2. Combine all dry rub ingredients in a bowl.
3. Rub the spice mix generously all over the ribs, coating both sides.

Step 3: Sear the Ribs

1. Place the ribs on the center grill grate over the high heat (around 1,000°F) for about 1-2 minutes per side to achieve a deep, flavorful crust.
2. Once nicely seared, move the ribs to the flat cooktop towards the outer edge for slow cooking.

Step 4: Cook the Ribs Slowly

1. Position the ribs on the flat cooktop, closer to the outer edge where the heat is lower.
2. Let them cook for about 45-60 minutes, occasionally flipping and basting with butter.

Step 5: Apply the Glaze

1. Mix all glaze ingredients in a bowl.
2. When the ribs reach an internal temperature of 175°F, brush the glaze over both sides.
3. Continue cooking for another 10-15 minutes until the glaze caramelizes.

Step 6: Rest and Serve

1. Remove the ribs from the grill once they reach an internal temperature of 190°F.
2. Let them rest for about 15 minutes, allowing juices to redistribute.
3. Slice and serve!

Tips

• Use oak or hickory firewood for a more authentic smoky flavor.
• To keep the ribs moist, periodically baste them with butter as they cook.
• Always allow the ribs to rest before slicing to keep them juicy.

Variations

• Sweet & Smoky: Add more brown sugar and a dash of maple syrup to the rub for a sweeter profile.
• Memphis-Style: Omit the glaze and use a dry rub-only method for deep, smoky flavor.
• Spicy Alabama Heat: Increase the cayenne and chili powder in the rub for extra heat.
• Honey Bourbon Glaze: Swap the cider vinegar for bourbon and mix honey for a rich glaze.
• Texas BBQ: Use a more peppery rub and finish with a bold, tomato-based BBQ sauce.

Conclusion

Cooking ribs over an open wood fire on the Arteflame grill enhances their flavor like no other method. The combination of a bold rub, tangy glaze, and expert grilling techniques delivers irresistibly juicy, smoky, and flavorful ribs. Serve up these Crimson Tide Ribs at your next cookout and impress your guests with authentic Alabama-style BBQ.

Best Pairings

• Classic coleslaw
• Grilled cornbread
• Southern-style baked beans
• Smoky mac and cheese
• A refreshing iced tea or craft beer