New Mexico Red Chile BBQ Ribs on Arteflame

Introduction

Get ready for bold, smoky Southwestern flavor with these New Mexico Red Chile BBQ Ribs, cooked to tender perfection on the Arteflame grill using the reverse searing method. These ribs are seasoned with an authentic red chile spice rub, aggressively seared over 1,000°F on the center grill grate, then slow-cooked on the flat cooktop to juicy, fall-off-the-bone deliciousness.

Ingredients

• 2 racks St. Louis cut pork ribs
• 2 tbsp butter (for griddle)
• 2 tbsp apple cider vinegar (spritzing)
• 1/4 cup water (for spritzing mix)
• 1/4 cup New Mexico red chile powder
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 2 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp ground coriander
• 1/2 tsp cracked black pepper
• 1 cup ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp molasses
• 1 tbsp Worcestershire sauce
• 1 tsp red chile powder (for BBQ sauce)
• 1 clove garlic, grated

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a tablespoon of vegetable oil on three paper napkins.
2. Place the napkins in the center of your Arteflame grill and stack dry firewood over top.
3. Light the napkins and allow the fire to build. Wait 20 minutes until the center grill grate reaches searing temperature (1,000°F) and the griddle heats evenly.

Step 2: Make the Dry Rub and Prep the Ribs

1. In a small bowl, combine red chile powder, paprika, brown sugar, salt, cumin, garlic powder, coriander, and pepper.
2. Remove the membrane from the back of the ribs. Pat ribs dry with paper towels, then rub generously with the spice mix.

Step 3: Sear the Ribs for Maximum Flavor

1. Sear each rib section directly over the center grill grate for 1–2 minutes per side to lock in juices and create a perfect crust.
2. Move ribs to the inner ring of the griddle, where heat is still intense but indirect.

Step 4: Slow Grill the Ribs to Tenderness

1. Place ribs bone side down on the flat cooktop griddle, near the inner ring.
2. Combine 2 tbsp apple cider vinegar and 1/4 cup water in a spray bottle. Every 30 minutes, spritz ribs to keep them moist and develop flavor.
3. Grill slowly for about 2 to 2.5 hours, turning occasionally.
4. Grill other sides (like corn, peppers, or potatoes) on the griddle while the ribs cook.

Step 5: Make the Red Chile BBQ Sauce

1. On the flat griddle in a hot zone, melt a bit of butter.
2. Add garlic and stir until fragrant (1 minute).
3. Add ketchup, vinegar, molasses, Worcestershire, and red chile powder. Simmer gently until thickened, about 10 minutes. Stir often.

Step 6: Finish and Glaze Ribs

1. Begin brushing the ribs with sauce in the final 20–30 minutes of cook time.
2. Use a meat thermometer to check doneness. Remove ribs from grill at 190°F internal temperature (they'll reach 205°F resting).
3. Let ribs rest 10–15 minutes before slicing.

Tips

• Use butter on the flat cooktop for maximum flavor and caramelization.
• Remove ribs from grill at 15°F below target temp to prevent overcooking.
• Use firewood with strong smoke flavors like oak or hickory for more depth.
• Always rest your ribs before slicing to keep juices in.
• Spritz ribs regularly to maintain moisture throughout the cook.

Variations

1. Sweet Honey Chipotle Ribs: Replace red chile powder with chipotle and add honey to both rub and glaze for a sweet and spicy twist.
2. Green Chile Ribs: Use ground Hatch green chile instead of red and add lime zest for a tangier, vibrant flavor.
3. Dry Rub Only: Skip the sauce and cook ribs with only a bold dry rub of chiles, cumin, and smoked salt.
4. Mango Chile Ribs: Add mango purée to your BBQ sauce for a naturally sweet, tropical flavor balanced with heat.
5. Beer-Braised Style: Grill ribs as directed, then slow cook on the outer ring with a splash of dark beer for complex flavor layers.

Best Pairings

• Grilled street corn with cotija and lime
• Fire-roasted poblano and onion salsa
• Smoked baked beans
• Griddled jalapeño cheddar cornbread
• Ice-cold margaritas or a smoky mezcal cocktail

Conclusion

These New Mexico Red Chile BBQ Ribs deliver deep, smoky Southwestern flavors and juicy texture every time using the Arteflame grill. Thanks to the reverse searing method, you'll get perfect bark and tender meat without burning or drying out. Grill smarter, sear hotter, and serve better with Arteflame!