Louisiana Pecan-Smoked Ribs on the Arteflame Grill

Introduction

Experience the rich, smoky flavors of Louisiana with these Pecan-Smoked Ribs, grilled to perfection on the Arteflame grill. Using real pecan wood, we achieve a deep, nuanced taste while a tangy Creole sauce enhances every bite. The key technique? A high-temperature sear followed by a slow finish on the flat griddle cooktop. This locks in juices, ensuring every bite is succulent and flavorful.

Ingredients

• 2 racks of baby back ribs
• 2 tbsp butter (for searing)
• 2 cups pecan wood chunks
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp brown sugar
• 1 cup tangy Creole BBQ sauce
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack pecan wood chunks over the oil-soaked napkins.
3. Light the paper and allow the fire to burn for about 20 minutes until the cooktop is hot.

Step 2: Prepare the Ribs

1. Remove the membrane from the back of the ribs.
2. Combine smoked paprika, garlic powder, onion powder, cayenne, black pepper, salt, and brown sugar in a bowl.
3. Rub the spice mixture generously over the ribs.

Step 3: Sear the Ribs

1. Place the ribs on the center grill grate of the Arteflame, searing them for 2-3 minutes per side at 1,000°F.
2. Brush them with butter while searing for added flavor.

Step 4: Slow Cook on the Griddle

1. Move the seared ribs to the outer flat griddle cooktop.
2. Cook ribs low and slow, rotating every 20 minutes over indirect heat for about 2 hours, ensuring even cooking.
3. Baste with Creole BBQ sauce every 30 minutes.

Step 5: Rest and Serve

1. Remove the ribs when the internal temperature is 195°F (they will continue rising in temperature).
2. Let the ribs rest for 10 minutes before slicing.
3. Serve with extra Creole BBQ sauce.

Tips

• For extra smokiness, add more pecan wood chunks as you grill.
• Using butter instead of oil enhances the richness of the ribs.
• Adjust the spice rub to suit your heat preference.

Variations

1. Spicy Cajun Ribs: Add extra cayenne and a splash of Louisiana hot sauce to the rub.
2. Honey Glazed Ribs: Mix honey into the Creole BBQ sauce for a sweet kick.
3. Garlic Butter Ribs: Melt garlic into the butter and baste ribs for a deeper garlic flavor.
4. Bourbon-Infused Ribs: Add a splash of bourbon to your sauce for added complexity.
5. Mustard-Based Ribs: Use a tangy mustard-based BBQ sauce for a Carolina twist.

Best Pairings

• Grilled corn on the cob with butter
• Coleslaw for a crunchy contrast
• Smoked baked beans for a hearty side
• A glass of bourbon or an ice-cold beer

Conclusion

These Louisiana Pecan-Smoked Ribs bring authentic Southern flavors straight to your backyard with the Arteflame grill. The combination of a high-heat sear and slow-grilling on the griddle cooktop locks in juices and develops deep, smoky flavors. Try different variations to find your perfect rib recipe!