California-Style Hickory-Smoked Baby Back Ribs

Introduction

Get ready to grill the most tender, smoky, and flavorful baby back ribs with this California-style recipe. Using the Arteflame grill, we lock in juices with a high-heat sear, then slow-cook the ribs to perfection with hickory smoke and a tangy-sweet BBQ sauce. With no lid required, the even heat distribution of the Arteflame gives you the ultimate grilling experience. Let's fire up the grill and get started!

Ingredients

• 2 racks baby back ribs
• 2 tbsp unsalted butter (melted)
• 1/4 cup hickory smoker chips (soaked in water for 30 minutes)
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp ground black pepper
• 1 tbsp salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)
• 1 cup California-style BBQ sauce

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 and stack firewood on top.
3. Light the paper napkins and allow the fire to establish.
4. Wait approximately 20 minutes until the grill reaches optimal grilling temperature.

Step 2: Prepare the Ribs

1. Remove the membrane from the back of the ribs for tenderness.
2. Brush both sides of the ribs with melted butter.
3. Mix the brown sugar, smoked paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper in a bowl.
4. Rub the spice mixture liberally over both sides of the ribs.

Step 3: Sear the Ribs

1. Place the ribs on the center grill grate for a high-temperature sear at 1,000°F.
2. Sear each side for about 2 minutes to lock in the juices.

Step 4: Cook the Ribs on the Flat Cooktop

1. Move the seared ribs onto the flat cooktop, positioning them toward the outer edge to cook at a lower temperature.
2. Sprinkle the soaked hickory chips onto the fire to create a smoky flavor.
3. Cook the ribs for approximately 2 hours, flipping occasionally.

Step 5: Apply the BBQ Sauce

1. Brush the California-style BBQ sauce over the ribs during the last 15 minutes of cooking.
2. Allow the sauce to caramelize and adhere to the meat.

Step 6: Rest and Serve

1. Remove the ribs when their internal temperature is 190°F, keeping in mind the meat continues to cook after being removed.
2. Let the ribs rest for 15 minutes before slicing.
3. Serve and enjoy!

Tips

• For extra smoky flavor, keep adding hickory wood chips throughout the cooking process.
• Adjust the ribs’ position on the Arteflame’s flat top to control cooking temperature.
• Use a meat thermometer to ensure accurate doneness.
• Serving ribs with grilled sides like corn or potatoes makes for a complete meal.

Variations

• Spicy Kick: Add extra cayenne pepper or a drizzle of hot honey for a bold heat.
• Sweet & Smoky: Mix 2 tbsp of maple syrup into the BBQ sauce for extra sweetness.
• Asian Fusion: Replace BBQ sauce with a hoisin and soy-based glaze.
• Herb-Infused: Add rosemary and thyme to the dry rub for an herby twist.
• Bourbon-Glazed: Add 2 tbsp bourbon to the BBQ sauce for a smoky depth of flavor.

Conclusion

With the Arteflame grill, these hickory-smoked baby back ribs turn out perfectly tender, juicy, and packed with flavor. By utilizing high-heat searing and slow-cooking on the flat top, this recipe ensures the ultimate BBQ experience. Bring the taste of California-style barbecue to your backyard and impress your guests!

Best Pairings

• Grilled corn on the cob with butter
• Smoky baked beans
• Grilled sweet potatoes
• Fresh coleslaw
• A crisp California Chardonnay or bold Zinfandel