Get ready to tantalize your taste buds with the mouthwatering delight of Hawaiian BBQ Smoked Pork Ribs! Imagine sinking your teeth into tender, smoky ribs that are slathered in a rich, sweet barbecue sauce, transporting you straight to a tropical paradise with every bite. Perfect for gatherings, family dinners, or just a cozy night in, this recipe is a showstopper that will leave your guests begging for more. With just a little preparation and patience, you can master the art of smoking ribs like a pro. So, roll up your sleeves and get ready to impress with this irresistible dish that promises to be the highlight of your culinary adventures!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Hawaiian
Serves: 4 servings
Ingredients
- 2 racks of pork ribs
- 1 cup Hawaiian BBQ sauce
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
Instructions
- Remove pork ribs from refrigerator 30 minutes before preparation to allow them to reach room temperature.
- Prepare the dry rub by mixing brown sugar, garlic powder, onion powder, and black pepper in a small bowl.
- Carefully remove the membrane from the back of the ribs by sliding a knife under the thin membrane and peeling it off completely.
- Pat the ribs dry with paper towels and generously coat both sides with the prepared dry rub, massaging the seasoning into the meat.
- Preheat your smoker or grill to 225°F (107°C), setting up for indirect heat with wood chips like hickory or applewood for additional flavor.
- Place the ribs bone-side down on the smoker rack, ensuring they are not directly over the heat source.
- Smoke the ribs for approximately
- 5 hours, maintaining a consistent temperature and adding wood chips periodically.
- After
- 5 hours, brush the ribs generously with Hawaiian BBQ sauce, coating both sides evenly.
- Continue smoking for an additional 30 minutes until the sauce caramelizes and the ribs reach an internal temperature of 195-203°F (90-95°C).
- Remove ribs from the smoker and let them rest, tented with foil, for 15-20 minutes to allow juices to redistribute.
- Slice between the bones and serve hot with extra Hawaiian BBQ sauce on the side.
Tips
- Room Temperature Ribs: Always remove the pork ribs from the refrigerator at least 30 minutes before cooking. This helps them cook more evenly and achieve that perfect tenderness.
- Perfect Dry Rub: Don’t skimp on the dry rub! Make sure to massage the seasoning into the meat for maximum flavor. Letting the ribs sit with the rub for a bit before smoking can enhance the taste even further.
- Maintain the Temperature: Keep your smoker or grill steady at 225°F (107°C). Fluctuating temperatures can lead to uneven cooking, so use a reliable thermometer to monitor the heat.
- Wood Choice: Experiment with different types of wood chips for smoking. Hickory adds a strong flavor, while applewood offers a milder, sweeter smoke that pairs beautifully with the BBQ sauce.
- Basting is Key: After the initial smoking time, don’t forget to brush on that Hawaiian BBQ sauce generously. This not only adds flavor but also creates a delicious caramelized crust.
- Resting Time: Let the ribs rest for 15-20 minutes after smoking. This allows the juices to redistribute, ensuring every bite is juicy and flavorful.
- Serving Suggestion: Serve with extra Hawaiian BBQ sauce on the side for dipping, along with some refreshing coleslaw or grilled pineapple for a complete Hawaiian experience!
Nutrition Facts
Calories: 804kcal
Carbohydrates: g
Protein: 60g
Fat: 50g
Saturated Fat: 20g
Cholesterol: 200mg
