Mesquite-Smoked Iowa Spare Ribs on the Arteflame

Introduction

Get ready to enjoy the most flavorful Mesquite-Smoked Iowa Spare Ribs grilled to perfection on the Arteflame. These ribs are rubbed with a bold spice blend, seared over intense heat to lock in juices, then slow-grilled for a rich, smoky flavor. The Arteflame’s unique design delivers a perfect sear while ensuring even cooking. Let’s fire up the grill and make the best ribs you’ve ever had!

Ingredients

• 1 full rack of Iowa spare ribs
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp cayenne pepper
• 1 cup mesquite wood chips (for added smoke flavor)
• 1/2 cup BBQ sauce
• 2 tbsp butter (for grilling)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins inside the grill and stack firewood on top.
3. Light the napkins and let the fire burn for about 20 minutes.
4. Allow the grill to heat up, ensuring the center grate reaches 1,000°F.

Step 2: Prepare the Ribs

1. Remove the membrane from the back of the ribs.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, black pepper, salt, brown sugar, and cayenne pepper.
3. Rub the spice blend generously on both sides of the ribs.

Step 3: Sear the Ribs

1. Add mesquite wood chips to the fire for extra smoky flavor.
2. Place the ribs on the center grill grate and sear each side for about 3 minutes to lock in juices.
3. Move the ribs to the flat cooktop to finish cooking.

Step 4: Slow-Grill the Ribs

1. Position the ribs on the cooler part of the flat cooktop.
2. Cover them lightly with a tented foil for a steady, even cook.
3. Cook for approximately 90 minutes, flipping occasionally, until they reach an internal temperature of 200°F.

Step 5: Glaze and Finish

1. Brush the ribs with BBQ sauce during the final 15 minutes of cooking.
2. Let the sauce caramelize to form a rich glaze.
3. Remove the ribs when they reach 185°F as they will continue cooking while resting.

Tips

• Use mesquite wood chips to enhance the smoky flavor.
• For extra tenderness, let the ribs rest for 10-15 minutes before slicing.
• Cook the ribs low and slow on the flat top for perfectly tender results.
• Use butter instead of olive oil to enhance the flavors.

Variations

1. Spicy Honey Ribs: Add 2 tbsp honey and extra cayenne pepper to the rub for a sweet and spicy kick.
2. Asian-Style Ribs: Marinate overnight in soy sauce, ginger, and garlic before grilling.
3. Maple-Glazed Ribs: Brush with a maple syrup and Dijon mustard glaze for a sweet, tangy flavor.
4. Texas-Style Ribs: Use a coffee-based dry rub and finish with a bold, peppery BBQ sauce.
5. Beer-Braised Ribs: Pour a little dark beer over the ribs while grilling for extra depth of flavor.

Conclusion

Mesquite-Smoked Iowa Spare Ribs on the Arteflame are sure to be a hit at any barbecue. The perfect balance of bold spices, smoky mesquite, and caramelized BBQ glaze make these ribs unforgettable. Fire up your Arteflame and enjoy the best ribs you’ve ever made!

Best Pairings

• Grilled corn on the cob with butter
• Smoky BBQ baked beans
• Crispy coleslaw
• Garlic butter Texas toast
• A cold craft beer or refreshing lemonade