BBQ Nebraska Short Ribs on the Arteflame

Introduction

There’s nothing quite like the deep, smoky flavor of BBQ short ribs, especially when you're using premium Nebraska-raised beef and the intense searing power of the Arteflame Grill. This recipe brings out the best in both your ingredients and your grill. By first searing the ribs over 1,000°F on the center grill grate and then reverse-searing to perfection on the flat cooktop, you lock in every juicy, meaty bite. The Arteflame’s unique heat zones, easy ignition, and solid steel cooktop give you maximum control for flawless results every time—without needing a lid or extra equipment.

Ingredients

• 4 lbs Nebraska-raised beef short ribs
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tbsp butter
• 1 cup tangy BBQ sauce (your favorite brand or homemade)
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for fire starting)
• Hardwood firewood

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil over three paper napkins and place them in the center of your Arteflame grill.
2. Stack dry firewood over top of the soaked napkins and light the paper.
3. Let the fire burn for about 20 minutes to reach optimal grilling heat. The center grate will exceed 1,000°F and the surrounding flat griddle will establish hot and medium heat zones.

Step 2: Prepare the Ribs

1. While the grill is heating up, mix together salt, pepper, paprika, garlic powder, and onion powder in a small bowl.
2. Rub this seasoning mix all over the short ribs to coat them fully.
3. Let them rest at room temperature until the grill is ready.

Step 3: Sear the Ribs

1. Place the short ribs directly on the center grill grate over the high heat.
2. Sear for 1-2 minutes per side until a crust forms. This locks in the juices.

Step 4: Reverse Sear on the Flat Griddle

1. Move the seared ribs to the flat cooktop griddle, closer to the outer edge where it’s slightly cooler.
2. Add a little butter to the surface under the ribs for rich flavor.
3. Cook slowly, turning occasionally, until the internal temperature hits 200°F for fall-off-the-bone texture.
4. Remove the ribs from the grill at 185°F—carry-over cooking will finish the job.

Step 5: Glaze with BBQ Sauce

1. Once the ribs reach the final temperature and rest for 10 minutes, brush them with your favorite tangy BBQ sauce.
2. Return them briefly to the flat top closer to the center to caramelize the sauce slightly, about 2 minutes per side.

Tips

• Always start the grill early to have it fully hot before grilling.
• Butter gives a better crust and deeper flavor than olive oil.
• Use the Arteflame’s outer-to-inner cooktop heat zones to control doneness precisely.
• Rest the meat after grilling for juicier results.
• Make sure to rotate ribs while cooking for even caramelization.

Variations

1. Asian-Style Ribs: Swap BBQ sauce with Korean gochujang glaze and add sesame seeds with green onions on top.
2. Bourbon Maple Ribs: Use a glaze of bourbon, maple syrup, and Dijon mustard for a sweet, smoky twist.
3. Mexican-Inspired Ribs: Rub with ancho chili powder, cumin, and lime zest and finish with chipotle BBQ sauce.
4. Garlic-Parmesan Ribs: Rub with garlic and Italian herbs, then top with melted parmesan just before serving.
5. Classic Dry Rub Ribs: Skip the sauce and focus on a bold dry rub mix of paprika, cayenne, and brown sugar.

Best pairings

• Grilled corn on the cob with chili-lime butter
• Cast-iron-style griddled potato wedges
• Charred asparagus or Brussels sprouts
• Crisp American lager or smoky bourbon cocktail
• Grilled peach or pineapple slices for dessert

Conclusion

These Arteflame-grilled Nebraska short ribs hit every note—juicy, tender, smoky, and glazed to perfection. With the right technique and high heat control, you’ll achieve steakhouse flavor right in your backyard. Stick with this method and enjoy the many variations to keep ribs exciting all year long.