Texas Style Smoked Beef Ribs on the Arteflame

Introduction

These massive Texas-style smoked beef ribs are slow grilled to perfection on the Arteflame Grill. They're coated in a bold, savory rub and seared at over 1,000°F on the center grill grate to lock in juices, then brought to tender fall-off-the-bone doneness on the flat griddle cooktop. With the unique searing and reverse-searing capabilities of the Arteflame, this recipe guarantees flavor-packed ribs every time.

Ingredients

• 1 rack of beef plate ribs (about 4 ribs, 5–6 lbs)
• 2 tbsp coarse kosher salt
• 2 tbsp coarse black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp butter (for basting)
• Hardwood for fire (oak or hickory recommended)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of your Arteflame grill.
3. Stack your firewood over the napkins and light them.
4. Wait about 20 minutes for the center grill grate to reach over 1,000°F and the outer cooktop to heat through.

Step 2: Prepare the Beef Ribs

1. Remove the silver skin membrane from the bone side of the ribs.
2. Combine salt, pepper, smoked paprika, garlic powder, and onion powder in a bowl to make the rub.
3. Generously coat all sides of the beef ribs with the spice rub.

Step 3: Sear the Ribs

1. Place the ribs bone-side down on the center grill grate for 2–3 minutes per side to sear and lock in juices.
2. Use tongs to rotate all sides for a uniform sear.

Step 4: Reverse Sear on the Cooktop

1. After searing, move the ribs to the flat top griddle, positioning them closer to the center for higher heat or further out for slower cooking.
2. Cook the ribs low and slow, turning occasionally and basting with butter using a brush or spoon.
3. Grill until internal temperature reaches about 195°F (remove from grill at 180°F as meat continues to cook after removal).

Step 5: Rest and Serve

1. Let the ribs rest for 20–30 minutes tented loosely in foil before slicing.
2. Slice between the bones and serve with your favorite sides.

Tips

• Always let your meat rest before slicing to retain juices.
• Use a meat thermometer for precise doneness.
• Cook other items like vegetables, potatoes, or corn on the flat top while your ribs grill—there’s plenty of space on the Arteflame.
• Use hardwoods like oak or hickory for strong, smoky flavor.
• Basing with butter adds richness and promotes browning.

Variations

1. Spicy Chipotle Ribs: Add 1 tsp chipotle chili powder to the rub for medium heat and smoky depth.
2. Sweet & Tangy Ribs: Mix 1 tbsp brown sugar and a pinch of cinnamon into the rub; baste with a honey glaze in the final 10 minutes.
3. Herbed Garlic Ribs: Add 1 tbsp dried rosemary and thyme to the rub and serve with a herb butter on top.
4. Asian-Inspired Beef Ribs: Use a hoisin-soy glaze and garlic-ginger rub for a bold umami twist.
5. Black Coffee Rub Ribs: Mix 1 tbsp finely ground espresso into the rub for earthy bitterness and depth of flavor.

Conclusion

There’s nothing quite like Texas-style smoked beef ribs grilled to juicy perfection on the Arteflame. With the high-temp center grate and large flat cooktop, the Arteflame gives you complete control over searing and cooking temps. The result? Unbeatable tenderness and deep barbecue flavor every time with barely any clean-up!

Best Pairings

• Grilled corn with butter and smoked paprika (cook on the outer edge of the flat top)
• Charred Brussels sprouts or asparagus with sea salt
• Easy flat-top mac & cheese bites
• Smoky baked beans cooked in a foil pan on the cooktop
• A Texas-style whiskey or dark lager to drink