Arkansas Hickory-Smoked Pork Ribs on the Arteflame

Introduction

Enjoy the rich, smoky flavor of Arkansas-style barbecue with these tender hickory-smoked pork ribs. Using the Arteflame grill, we achieve perfectly juicy and flavorful ribs by utilizing high-heat searing on the center grill grate followed by finishing them to perfection on the flat-top griddle. The natural hickory wood smoke infuses the meat with an irresistible depth of flavor that makes these ribs truly authentic. Follow this step-by-step guide to get restaurant-quality ribs right in your backyard.

Ingredients

• 2 racks of pork spare ribs
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp brown sugar
• 1 tsp cayenne pepper
• 4 tbsp butter (for grilling)
• Hickory wood logs (for smoking)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack hickory wood logs over the napkins.
3. Light the napkins and allow the grill to come to temperature, approximately 20 minutes.

Step 2: Prepare the ribs

1. Pat the ribs dry with paper towels.
2. Remove the membrane from the back of the ribs.
3. Mix all dry rub ingredients in a bowl.
4. Coat both sides of the ribs generously with the dry rub.

Step 3: Sear the ribs on the center grill grate

1. Place ribs meat-side down on the center grill grate.
2. Sear for 2 minutes per side to lock in juices.
3. Remove from the center and place on the flat-top cooktop.

Step 4: Slow grill on the flat cooktop

1. Move ribs to the cooler part of the cooktop.
2. Add butter under the ribs to enhance flavor.
3. Close the ribs slightly to retain moisture and let them cook for approximately 2.5 hours, flipping occasionally.

Step 5: Rest and serve

1. Remove the ribs when they are 15°F below the desired temperature (target 195°F internal).
2. Let them rest for 10-15 minutes before slicing.
3. Serve and enjoy!

Tips

• Allow the ribs to come to room temperature before grilling for even cooking.
• Always aim for an internal temp of 195°F for pull-apart tenderness.
• Use hickory wood for an authentic Arkansas barbecue flavor.
• Be patient – great ribs take time!

Variations

• Spicy Cajun Ribs: Add 1 tbsp cayenne and 1 tbsp Cajun seasoning for a spicy kick.
• Honey Glazed Ribs: Brush with honey and butter during the last 30 minutes of grilling.
• Mustard BBQ Ribs: Coat ribs with yellow mustard before applying the dry rub.
• Asian-Inspired Ribs: Add 1 tbsp five-spice powder and brush with soy glaze.
• Maple Brown Sugar Ribs: Replace brown sugar with maple syrup for a rich sweetness.

Conclusion

With the Arteflame grill, these Arkansas hickory-smoked pork ribs come out perfectly juicy and infused with smoky goodness. The combination of high-heat searing and slow grilling on the flat-top cooktop ensures maximum flavor and tenderness. Follow these steps for a barbecue experience that will impress family and friends.

Best Pairings

• Coleslaw with a tangy apple cider vinegar dressing
• Grilled corn on the cob with butter
• Smoky baked beans cooked right on the griddle
• Pickled jalapeños for a spicy kick
• A glass of sweet iced tea or a cold craft beer