Nevada Smokehouse Baby Back Ribs

Introduction

Take your backyard barbecue to the next level with the bold and smoky flavors of Nevada Smokehouse Baby Back Ribs. Using the unique capabilities of the Arteflame grill, we create a rib experience that’s rich in flavor, fall-off-the-bone tender, and charred to perfection. This recipe is built around mastering reverse searing with no lid, showcasing authentic slow-grilled taste that's purely Arteflame.

Ingredients

• 2 racks of baby back ribs
• 3 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1 tbsp kosher salt
• 2 tbsp unsalted butter (melted)
• Optional: 1/4 cup apple cider vinegar (for extra tenderness)

Instructions

Step 1: Prep the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the napkins in the base of the Arteflame grill.
3. Stack firewood above the napkins and light them.
4. Let the grill heat up for about 20 minutes. The flat steel cooktop and center grill grate will reach optimal temperatures for grilling.

Step 2: Prepare the Rib Dry Rub

1. In a small bowl, mix together brown sugar, smoked paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt.
2. Remove the membrane from the back of the ribs, then pat the ribs dry with paper towels.
3. Rub the spice mix evenly over both sides of the ribs.

Step 3: Slow Cook on the Flat Cooktop

1. Place the ribs meat side up on the outer portion of the flat cooktop (lower heat zone).
2. Cover loosely with foil to help hold in some moisture if desired.
3. Cook slow and low for about 2.5 - 3 hours, rotating occasionally, until just tender and internal temp reaches around 180°F.

Step 4: Sear on the Center Grill Grate

1. Once tender, move the ribs to the center grill grate over 1,000°F heat zone.
2. Sear each side for just 1–2 minutes to create a deep smoky crust while locking in juices.
3. Brush ribs with melted butter while searing for added richness.

Step 5: Rest and Serve

1. Remove ribs from the grill at 195°F internal temp (target is 210°F, it will rise off-heat).
2. Let rest for 15–20 minutes before slicing between bones.
3. Serve hot off the board with your favorite Arteflame grilled sides.

Tips

• Always remove your meat from the grill at 15°F below your target temp—it’ll keep cooking while it rests.
• Searing ribs at 1,000°F on the center grate locks in moisture and adds a perfect bark.
• Use the butter-based glaze to enhance crust formation and flavor richness.
• Grill your sides (corn, veggies, potatoes, etc.) right alongside your ribs on the flat cooktop for easy serving.
• Use apple or cherry firewood for a subtle fruitwood smoke flavor.

Variations

1. Spicy Nevada Ribs: Add 1 tsp ghost pepper powder to the dry rub for intense heat and flavor.
2. Sweet Bourbon Glazed Ribs: Mix 1/4 cup bourbon with brown sugar and baste during the last 10 minutes of cooking.
3. Asian Fusion Ribs: Replace dry rub with a miso-ginger glaze and brush on while grilling.
4. Maple Chipotle Ribs: Add 2 tbsp maple syrup and chipotle powder for a sweet-n-smoky twist.
5. Garlic Herb Butter Ribs: Mix melted butter with minced garlic and fresh herbs as a savory glaze.

Best pairings

• Grilled corn with chili butter
• Charred sweet potatoes with cinnamon sugar
• Cast-iron grilled peach halves with honey
• Ice-cold craft beer or bourbon lemonade
• Fresh garden salad with buttermilk dressing

Conclusion

These Nevada Smokehouse Baby Back Ribs are a celebration of flavor and fire, with the Arteflame grill delivering unbeatable results every single time. With just wood, spices, and steel, you’re making ribs that rival any smokehouse in the state. Embrace the sear, master the reverse method, and elevate every bite.