North Carolina Pork Ribs on Arteflame Grill

Introduction

Bring the flavors of a North Carolina BBQ to your backyard with these vinegary, smoky, fall-off-the-bone pork ribs—perfectly grilled on the Arteflame using the reverse sear method. We’ll show you how to lock in the juices, sear at over 1,000°F, and finish low and slow on the flat top cooktop for the ultimate tender and tangy bite.

Ingredients

• 2 racks of pork spare ribs
• 1 cup apple cider vinegar
• 1/2 cup white vinegar
• 1 tablespoon brown sugar
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 2 tablespoons melted butter (for grilling)

Instructions

Step 1: Fire Up Your Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place oil-soaked napkins in the fire bowl of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire build for about 20 minutes.
5. Your grill will be ready when the center grate reaches over 1,000°F.

Step 2: Prepare the Marinade

1. In a medium bowl, combine apple cider vinegar, white vinegar, brown sugar, red pepper flakes, black pepper, salt, and paprika.
2. Mix until the sugar and salt are fully dissolved.

Step 3: Marinate the Ribs

1. Remove the membrane from the back of the ribs if not already done.
2. Place ribs in a large shallow tray or resealable bag.
3. Pour marinade over ribs and refrigerate for at least 4 hours, preferably overnight.

Step 4: Sear the Ribs

1. Remove the ribs from the marinade and let them come to room temperature, about 20 minutes.
2. Brush the ribs with melted butter.
3. Place ribs on the center grill grate of the Arteflame to sear both sides (about 2 minutes per side) to lock in juices.

Step 5: Cook Low and Slow

1. Move the seared ribs to the flat griddle cooktop.
2. Position them closer to the outer edge for a lower heat zone.
3. Cook the ribs slowly, flipping every 15-20 minutes to ensure even cooking.
4. Brush with remaining marinade during cooking for flavor and moisture.
5. Cook until internal temperature reaches 200°F (remove from grill at 185°F to rest).

Step 6: Rest and Serve

1. Let ribs rest for at least 10 minutes after removing from the grill.
2. Slice between bones and serve hot right off the Arteflame.

Tips

• Always remove ribs 15°F before desired internal temperature—they’ll continue to cook during resting.
• Experiment with positioning food on the griddle to find the ideal heat zone.
• Use butter instead of oil while grilling for better flavor and results.
• The solid steel cooktop creates beautifully even sears without burning.
• Clean-up is simple—just scrape down the cooktop after grilling.

Variations

1. Honey Mustard Ribs: Add 2 tablespoons of Dijon mustard and 2 tablespoons of honey to the marinade for a sweet and tangy twist.
2. Spicy Chipotle Ribs: Blend in 1 chipotle pepper in adobo sauce for smoky heat that complements the vinegar base.
3. Garlic Herb Ribs: Add 2 minced garlic cloves and 1 tablespoon of Italian herb seasoning to the marinade for a bold herbaceous flavor.
4. Peach Glazed Ribs: Brush ribs with peach preserves during the last 15 minutes of cooking for Southern-inspired sweetness.
5. Dry Rub Only: Skip the marinade and use a Carolina dry rub (brown sugar, paprika, cayenne, mustard powder) for a smokier bark.

Best pairings

• Grilled street corn cooked on the Arteflame flat top
• Homemade coleslaw with a vinegar-based dressing
• Griddled cornbread rounds toasted in butter
• Sweet tea or a cold craft beer
• Peach cobbler seared on the flat top in cast iron for dessert

Conclusion

Carolina-style pork ribs pack a punch of tangy, spicy flavor and melt-in-your-mouth texture when done right—and on the Arteflame grill, they’re cooked to perfection. Using the reverse sear method ensures they're juicy and tender every time. Once you grill ribs like this, you might never go back.