Smoked North Dakota Ribs on Arteflame

Introduction

Get ready to elevate your grilling game with these Smoked North Dakota Ribs! Cooked low and slow on the Arteflame Grill and finished with a high-heat reverse sear, these baby back ribs are infused with deep, smoky flavor and finished with a sweet and tangy BBQ sauce featuring North Dakota honey. The Arteflame’s open-grill fire and unique flat cooktop give you complete control, letting you grill all your sides right alongside the ribs. Perfect for backyard bbqs or a rustic gourmet experience!

Ingredients

• 2 racks baby back ribs
• 2 tbsp kosher salt
• 1 tbsp coarse black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp ground mustard
• 2 tsp chili powder
• ½ cup North Dakota honey
• ½ cup apple cider vinegar
• 1 cup ketchup
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 4 tbsp unsalted butter (for griddle cooking)
• Firewood (oak or fruitwood recommended)
• Vegetable oil (for lighting)
• 3 paper napkins (for igniting wood)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a splash of vegetable oil on three paper napkins.
2. Place napkins inside the Arteflame grill and stack dry firewood on top.
3. Light the napkins and let the fire build. Wait 20 minutes until the center grate reaches 1,000F and the outer cooktop is ready for even, radiant heat cooking.

Step 2: Prepare the Ribs

1. Remove the membrane on the back of the ribs.
2. Combine salt, pepper, paprika, garlic powder, onion powder, mustard, and chili powder in a small bowl.
3. Rub the spice mix evenly all over the ribs. Set aside to come to room temperature.

Step 3: Create the Homemade North Dakota Honey BBQ Sauce

1. In a grill-safe metal bowl or directly on the griddle, mix ketchup, honey, vinegar, Worcestershire sauce, and brown sugar.
2. Simmer gently on the cooktop edge, stirring occasionally, until thickened (about 15 minutes).

Step 4: Slow Cook the Ribs

1. Place the ribs bone side down on the cooler outer ring of the Arteflame cooktop.
2. Slow-cook the ribs for 2.5 to 3 hours, flipping occasionally and moving as needed to maintain consistent low heat cooking.
3. Baste the ribs with BBQ sauce the last 30 minutes of cooking.

Step 5: Reverse Sear for the Perfect Finish

1. Once ribs are tender, move them to the center grill grate to sear, just 30 to 60 seconds per side, to lock in juices and get that caramelized bark.
2. Use an instant-read thermometer – remove ribs when internal temp hits 185°F (they’ll continue to rise to 200°F as they rest).
3. Let rest for 10-15 minutes before slicing between the bones.

Tips

• Always preheat your Arteflame grill for consistent zone temperatures.
• Slow-cooking on the outer ring gives ribs time to tenderize perfectly without burning.
• Basting in layers builds a deeply flavorful glaze. Don’t skip it!
• Use the heat zones – hot for searing, low for slow cooking, edge for sauces or delicate sides.
• Remove ribs from the grill 15°F before your target internal temperature to avoid overcooking.

Variations

1. Spicy Dakota Ribs: Add 1 tbsp cayenne pepper to the rub and a diced jalapeño to your BBQ sauce for a spicy kick.
2. Maple Glazed Ribs: Substitute North Dakota honey with maple syrup for a rustic sweetness.
3. Bourbon BBQ Ribs: Add 3 tbsp of bourbon to the BBQ sauce for a smoky, boozy glaze.
4. Garlic Herb Butter Ribs: Finish ribs with melted garlic-herb butter instead of BBQ sauce for a savory option.
5. Cherrywood Smoked Ribs: Use cherrywood for smoke and stir in cherry preserves into the sauce for a fruity note.

Best Pairings

• Grilled corn with butter and chili-lime seasoning
• Cast iron cooked baked beans on the griddle
• Potato salad with mustard dressing
• Coleslaw with vinaigrette for a tangy crunch
• Sweet tea, craft beer, or a bold red wine

Conclusion

These Smoked North Dakota Ribs are everything a barbecue should be—rich, juicy, tender, and packed with bold regional flavor. With the Arteflame grill, reverse searing locks in the juices, and the cooktop ensures perfection with zero flare-ups. Whether you're new to grilling or a seasoned backyard pitmaster, this recipe turns any occasion into a feast.