Arizona Hickory-Smoked Beef Short Ribs on Arteflame

Introduction

Get ready to enjoy incredibly tender and flavorful hickory-smoked beef short ribs, grilled low and slow on the Arteflame grill. By using the reverse searing method, we lock in the juices with a high-heat sear before finishing the ribs to perfection on the large flat cooktop. Hickory wood enhances the natural beefy flavor, creating a mouthwatering meal that captures the spirit of Arizona grilling.

Ingredients

• 4 bone-in beef short ribs
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper
• 2 tbsp unsalted butter
• Hickory wood for smoking

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the napkins.
4. Light the napkins and wait about 20 minutes for the fire to establish.

Step 2: Prepare the short ribs

1. Pat the short ribs dry with a paper towel.
2. Season generously with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.

Step 3: Sear the ribs

1. Once the Arteflame center grill grate reaches 1,000°F, place the short ribs on the grill grate.
2. Sear for about 2 minutes per side to lock in the juices.

Step 4: Move ribs to indirect heat

1. Transfer the seared ribs onto the outer flat cooktop.
2. Add a tablespoon of unsalted butter on top of each rib.
3. Let them cook low and slow, turning occasionally, until they reach an internal temperature of 195°F.

Step 5: Rest the ribs

1. Remove the ribs when they reach 180°F, as they will continue cooking after they are off the grill.
2. Let them rest for 10 minutes before serving.

Tips

• Use only hickory wood for the best smoky flavor.
• Don’t skip the searing step—it locks in the juices!
• Always let the meat rest before serving to maximize tenderness.
• Adjust cooking zones on the Arteflame cooktop based on heat intensity.

Variations

• Spicy Southwest: Add chipotle powder and cumin to the seasoning blend.
• Sweet & Smoky: Mix some brown sugar into the rub for a caramelized crust.
• Herb-Infused: Rub ribs with rosemary, thyme, and garlic butter.
• Asian-Style: Add five-spice powder and a hoisin sauce glaze.
• BBQ Glazed: Brush on your favorite BBQ sauce during the last 10 minutes of cooking.

Conclusion

These hickory-smoked beef short ribs are a true Arizona delight, with deep smoky flavor and a juicy, tender texture. With the Arteflame grill, you achieve the perfect sear and slow cook for ultimate taste and presentation.

Best pairings

• Grilled sweet potatoes
• Charred corn on the cob
• Smoky baked beans
• Grilled asparagus
• A bold red wine, like Zinfandel or Malbec