Oregon Applewood Smoked Pork Ribs on Arteflame

Introduction

There's nothing quite like slow-cooked, applewood-smoked pork ribs made to perfection on the Arteflame Grill. With its ability to reach over 1,000°F on the center grate and evenly cook everything on the flat steel cooktop, the Arteflame Grill lets you sear, smoke, and sizzle your food to absolute perfection. The rich, sweet smoke of Oregon applewood paired with the succulent, juicy ribs makes this a crowd favorite you'll make again and again.

Ingredients

• 2 full racks of pork baby back ribs
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional for heat)
• 4 tbsp unsalted butter (melted)
• 1 cup apple juice (for occasional basting)
• Oregon applewood firewood chunks

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins.
2. Place the napkins in the center of the grill fire area.
3. Stack dry firewood and a few chunks of Oregon applewood over the napkins.
4. Light the paper and let the fire build for about 20 minutes.
5. Once the steel center grate reaches over 1,000°F and the outer cooktop is heated, you're ready to grill.

Step 2: Prepare the Ribs

1. Peel off the membrane from the back of the ribs for better flavor absorption.
2. Mix the salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne together.
3. Rub both sides of the ribs evenly with the dry rub.
4. Brush both sides with the melted butter (adds richness and sears beautifully).

Step 3: Sear the Ribs

1. Place the ribs meat-side down on the center grill grate for 3-4 minutes to sear and lock in the juices.
2. Watch closely to prevent over-searing as the center gets extremely hot.

Step 4: Slow Cook on the Flat Cooktop

1. Move the ribs from the center grate to the outer flat cooktop griddle.
2. Position the ribs closer to the outer edge for slower, even cooking.
3. Baste every 30 minutes with a bit of apple juice to keep moist and enhance the applewood flavor.
4. Flip the ribs every so often for even cooking and bark formation.
5. Cook for about 3-4 hours, aiming for an internal temp of 195°F. Remove from grill at 180°F as it will carry over to doneness.

Step 5: Rest and Slice

1. Let the ribs rest for 15 minutes off the grill, covered loosely with foil.
2. Slice between bones and serve hot right off the Arteflame.

Tips

• Always remove the ribs when they’re 15°F below your target temp to avoid overcooking.
• Use butter on the flat top instead of oil — it browns beautifully and boosts flavor.
• Use different zones on the flat cooktop to control the intensity of heat.
• Sear first to lock in moisture, then cook slowly to build up smoke flavor and tenderness.
• The apple juice baste adds sweetness and keeps the ribs tender.

Variations

1. Spicy Oregon Ribs: Add 1 tsp chipotle powder and 1 tbsp of hot sauce to your rub and baste with a spicy apple cider vinegar mix.
2. Maple Glazed Ribs: Brush the ribs with Oregon maple syrup during the last 30 minutes of cooking for a sticky, sweet glaze.
3. Asian-Inspired Ribs: Use a mix of soy sauce, hoisin, garlic, and ginger as a glaze and pair with sesame slaw.
4. Garlic Herb Butter Ribs: Mix chopped rosemary, thyme, and garlic into your butter before brushing onto the ribs.
5. Mustard-Crusted Ribs: Coat ribs with Dijon mustard before applying dry rub for a tangy kick and crusty bark.

Conclusion

These Oregon applewood smoked pork ribs are the perfect blend of smoky sweetness and fall-off-the-bone tenderness. With the Arteflame Grill, you get a sear that seals in the juices and a flat top that lets the flavors bloom slowly and evenly. This method turns your backyard into a gourmet smokehouse — no lid, no mess, all flavor.

Best pairings

• Grilled corn with chili butter on the flat cooktop
• Skillet-style cheesy potatoes cooked on the griddle
• Fresh coleslaw for a tangy crunch
• Apple cider or hoppy IPAs for drinks
• Grilled peaches with cinnamon butter for dessert