Tennessee Hickory Grilled Country-Style Short Ribs

Introduction

Smoky, tender, and loaded with hickory flavor—these Tennessee-style country ribs are grilled to perfection on the Arteflame using a reverse sear technique for juicy, melt-in-your-mouth results. We baste them in robust BBQ sauce as they grill low and slow, locking in layers of sweet and smoky flavor you won’t forget.

Ingredients

• 4 lbs country-style pork short ribs (bone-in or boneless)
• ½ cup BBQ dry rub (your favorite blend)
• 1 cup Tennessee-style BBQ sauce (plus more for serving)
• Salt and freshly ground black pepper to taste
• 4 tbsp unsalted butter (for griddle searing)
• Hickory wood for grilling
• Vegetable oil and 3 paper napkins (for lighting grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them at the base of your Arteflame grill.
2. Stack hickory firewood over the napkins and light the paper.
3. Wait about 20 minutes for the grill to reach optimal temperature. The center grill grate will soar to over 1,000°F, ideal for steakhouse-level searing.

Step 2: Season the Ribs

1. Pat the ribs dry with paper towels for optimal sear.
2. Generously coat all sides with your BBQ dry rub.
3. Let sit for 10–15 minutes so the seasoning can soak in.

Step 3: Sear Over the Center Grill Grate

1. Place ribs on the center grill grate to sear. Sear each side for 1–2 minutes until a rich crust forms.
2. This quick sear locks in the juices and prepares the ribs for slow finishing.

Step 4: Move to the Flat Griddle for Reverse Sear

1. Transfer ribs from the center grate to the hotter inner zone of the flat cooktop.
2. Add a touch of butter under each rib for rich, even browning.
3. Slow cook the ribs until the internal temperature reaches 185°F (for boneless) or 200°F (for bone-in). Remove them when 15°F below target, as they will continue to cook while resting.
4. Baste liberally with BBQ sauce during the last 10 minutes of grilling.

Step 5: Rest and Serve

1. Let ribs rest 10 minutes off the grill under foil for maximum tenderness.
2. Serve with extra BBQ sauce on the side.

Tips

• Use hickory wood for bold smoked flavor—it perfectly complements pork.
• Always use an instant-read thermometer to check doneness accurately.
• Baste ribs during grilling to keep them moist and flavorful.
• Add vegetables like corn, onions, or peppers to the outer zone of the flat top to cook alongside the ribs.
• Use butter on the flat top instead of oils for delicious depth of flavor.

Variations

1. Spicy Tennessee Ribs: Add cayenne and chipotle powder to your rub and use a spicy BBQ sauce for a kick.
2. Applewood Glazed Ribs: Swap hickory for applewood and baste ribs with an apple cider glaze for a sweet, smoky twist.
3. Honey Garlic BBQ Ribs: Use a honey-garlic BBQ sauce and add a minced garlic rub before grilling.
4. Mustard-Rubbed Country Ribs: Rub ribs in yellow mustard before applying dry rub for added tang and bark.
5. Maple Bourbon BBQ Ribs: Mix a splash of bourbon and maple syrup into your BBQ sauce before basting for a Southern twist.

Conclusion

The Arteflame makes it easy to achieve competition-level ribs right at home. These Tennessee country-style short ribs are deeply flavorful and cooked to tender perfection using only the grill’s dynamic heat zones. No oven, no pots—just pure, delicious fire-grilled flavor.

Best Pairings

• Grilled corn on the cob with butter and herb rub
• Cast iron-skillet baked beans on the griddle with brown sugar and bacon
• Southern-style slaw with tangy vinegar dressing
• Sweet tea, Tennessee whiskey, or ice-cold beer