Wyoming Cowboy Rib Tips on Arteflame Grill

Introduction

Get ready to elevate your backyard BBQ with these Wyoming Cowboy Rib Tips, grilled to perfection on the Arteflame. We're locking in juices with a steakhouse-style sear over the 1,000°F center grate, then tenderizing the meat to perfection on the flat iron griddle. This true reverse-sear method gives you juicy, smoky, tangy rib tips with unbeatable texture and flavor—grilled entirely outdoors with no pots, pans, or ovens needed!

Ingredients

• 3 lbs pork rib tips, trimmed
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp cayenne pepper
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter (for grilling)
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard powder
• 1 tsp ground cumin

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill and stack hardwood firewood over them.
3. Light the napkins. Let the fire burn until the center grate reaches around 1,000°F and the flat cooktop is nicely heated—about 20 minutes.

Step 2: Prep the Rib Tips

1. Pat the rib tips dry and trim excess fat.
2. In a bowl, mix brown sugar, smoked paprika, garlic powder, cayenne pepper, salt, black pepper, mustard powder, cumin.
3. Rub the mixture thoroughly over the rib tips, pressing it into the meat.

Step 3: Sear the Rib Tips

1. Place rib tips directly on the center grill grate.
2. Sear each side for about 2–3 minutes until a smoky crust forms—this locks in the juices.

Step 4: Finish Cooking on the Flat Top

1. Move seared rib tips onto the flat cooktop griddle near the hotter inner area, but not directly on the grate.
2. Add small pats of butter under and over the rib tips.
3. Grill gently for 20–30 minutes, turning regularly, until internal temperature reaches 200°F; remove when they hit 185°F.

Step 5: Rest and Serve

1. Let rib tips rest for 10 minutes to allow juices to redistribute.
2. Slice into individual bites and drizzle with a touch of apple cider vinegar mixed with Worcestershire sauce for an extra tang.
3. Serve immediately.

Tips

• Always remove rib tips when they're 15°F below target to avoid overcooking.
• Make your rub ahead of time and store extras in a spice jar.
• Butter produces a rich sear and flavor—prefer it over olive oil for grilling.
• Arrange vegetables like corn or peppers on the outer ring while the tips cook to save time.
• Don't overcrowd the grill—space lets heat circulate for better caramelization.

Variations

1. Sweet & Spicy Maple Rib Tips: Add 2 tbsp maple syrup to the rub and a dash of chili flakes for heat and sweetness.
2. Herb Cowboy Rib Tips: Mix rosemary, thyme, and oregano into the rub for a fragrant herbal twist.
3. Bourbon-Infused Rib Tips: Add 2 tbsp bourbon to the post-grill vinegar mix for smoky-sweet depth.
4. Tex-Mex Rib Tips: Use chipotle powder, coriander, and a squeeze of lime for Latin-style boldness.
5. Garlic Parmesan Rib Tips: Dust seared tips with grated parmesan and roasted garlic butter before serving.

Best pairings

• Grilled sweet corn rubbed with lime butter
• Cast-iron smashed baby potatoes with rosemary on the cooktop
• Charred green beans topped with sea salt
• Homemade coleslaw served chilled
• Washed down with a cold amber ale or smoky bourbon

Conclusion

Nothing brings out the spirit of the West like these Wyoming Cowboy Rib Tips. By reverse searing on the Arteflame, you get unmatched flavor, perfect texture, and a seriously bold profile. With no lids or pans, just fire and steel, this is cowboy cooking at its finest.