Utah Whiskey BBQ Ribs on the Arteflame Grill

Introduction

Get ready to elevate your outdoor cooking experience with these Ogden Valley Whiskey BBQ Ribs. Grilled to perfection on the Arteflame, we use the reverse sear method to lock in juiciness and infuse deep, smoky whiskey-barbecue flavor throughout every bite. This Utah-inspired recipe highlights the craftsmanship of true fire-grilled ribs without any need for an oven or lid—just iron, fire, and technique. Whether for a weekend BBQ or a holiday feast, these ribs are a show-stopper.

Ingredients

• 2 racks of St. Louis style pork ribs
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup whiskey (preferably Utah-made)
• 1 cup ketchup
• 1/4 cup Worcestershire sauce
• 2 tablespoons Dijon mustard
• 4 tablespoons unsalted butter (for the griddle)
• 3 napkins + vegetable oil (to start the fire)
• Firewood (oak or hickory preferred)

Instructions

Step 1: Fire up the Arteflame grill

1. Soak three paper napkins with vegetable oil.
2. Place them in the center of the Arteflame grill base.
3. Stack hardwood firewood (oak or hickory) over the napkins.
4. Light the napkins and allow the fire to come to temperature; wait about 20 minutes until the center grate reaches 1,000°F and the griddle is evenly heated.

Step 2: Prep the ribs

1. Remove the membrane from the back of the pork ribs.
2. Combine salt, pepper, paprika, garlic powder, and brown sugar in a bowl.
3. Rub the mixture generously all over both sides of the ribs.

Step 3: Sear the ribs

1. Place the ribs, bone-side down, directly over the center grill grate for 2-3 minutes per side to get a steakhouse-quality sear and lock in the juices.

Step 4: Move to the griddle cooktop

1. After searing, move ribs to the outer flat-top griddle, hotter closer to the center, cooler on the edges.
2. Position the ribs based on heat needed—use hotter area to cook, cooler area to hold and tenderize.

Step 5: Make the whiskey BBQ sauce

1. On the griddle, melt 2 tablespoons of butter near the outer edge.
2. Add ketchup, whiskey, apple cider vinegar, Worcestershire sauce, and Dijon mustard.
3. Stir constantly with a spatula until fully reduced into a thick sauce (about 10–12 minutes).
4. Baste ribs every 10–15 minutes as they finish cooking and caramelize on the surface.

Step 6: Finish grilling

1. Use a meat thermometer to check doneness; ribs should reach an internal temperature of 200°F for ultimate tenderness.
2. Remove them from the grill at 185°F—carryover cooking will bring them to final temp as they rest.
3. Rest the ribs for 10–15 minutes before slicing and serving.

Tips

• Always remove ribs from the grill when the internal temp is 15°F below your target.
• Use butter instead of oil for a richer grill flavor and crispier finish.
• Grill extra sides like corn, onions, or peaches on the griddle cooktop at the same time as your ribs.
• Adjust rib placement to ensure they’re not cooking too fast or too slow—griddle zones help with control.
• Use a squirt bottle of apple cider vinegar to moisten ribs during long cooking for killer tenderness.

Variations

1. Mesquite Rub Ribs: Swap out the rub for a mesquite seasoning blend with chili powder for southwest flavor.
2. Spicy Tennessee Twist: Stir hot sauce and chipotle peppers into the BBQ for a fiery, smoky version.
3. Peach Whiskey Ribs: Add fresh peach purée to the BBQ sauce for a sweet and fruity summertime feel.
4. Asian BBQ Ribs: Replace ketchup with hoisin, and whiskey with sake for a fusion twist.
5. Maple Bourbon Ribs: Use maple syrup and bourbon instead of brown sugar and whiskey for a sweeter, rich glaze.

Conclusion

These Ogden Valley-style Utah Whiskey BBQ Ribs are everything ribs should be—tender, juicy, smoky, and slathered in a luscious homemade sauce. Cooked entirely on the Arteflame grill, this recipe showcases how easy and rewarding grilling can be when you use natural fire and quality ingredients. Don’t forget to try the variations and make this one a staple for every backyard celebration!

Best pairings

• Grilled Corn on the Cob with Herb Butter
• Chilled Utah Peach Bourbon Lemonade
• Char-grilled Asparagus or Zucchini Ribbons
• Skillet-style Baked Beans (made on the griddle)
• Buttermilk Cornbread grilled on cast-iron on griddle