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Hawaiian Smoked Ribs
I have been invited to a Hawaiian party and want to do up some ribs. I have done lots of ribs traditional bbq style but ribs in a Hawaiian style will be a first.
I am thinking of using apple wood to smoke, I need a rub and a glaze.
Any one have any rub and glaze recipes to share.
Kind thanks,
Bryan
Comments
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Maybe there is an idea here also a side or two:
http://www.heco.com/portal/site/heco/menuitem.ad8ed92a8bcc8b8c19138e11a0a38a0c
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Welcome aboard Bryan. There are about 1000 jokes I could make about your screen name but I will control myself. Good luck with the ribs.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Whether there is something fishy or not, welcome!shtgunal3 said:Welcome aboard Bryan. There are about 1000 jokes I could make about your screen name but I will control myself. Good luck with the ribs.
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My first thought when you said Hawaiian was Dizzy Pig Pineapple Head. I haven't used it on ribs, butt I know there are fans on this forum.Cheers and welcome aboard,B_BFinally back in the Badger State!
Middleton, WI -
Eggcelsior said:
Welcome aboard Bryan. There are about 1000 jokes I could make about your screen name but I will control myself. Good luck with the ribs.
Whether there is something fishy or not, welcome!
Flint, Michigan -
My first thought is to wrap them in leaves. Maybe banana. Second thing is they use a tree that is close to mesquite, but not the same. I could be wrong, blame it on the alkie hol.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I just picked up some of this from Trader Joes:I haven't actually tried it yet but I have seen folks on here recommend it.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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In this thread there is a recipe for guava BBQ sauce from @Yzzi. Just another idea...Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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First thing to know is Hawaii is a melting pot, lot's of cultures, lot's of flavors. Obviously imu roast pig is as Hawaiian is it gets but for most locals Hawaiian, BBQ lunch plate is Korean BBQ.
The wood Griffin was talking about is Kiawe . I second Guava anything. Great flavor.
Here is what I like cooking island style. Found on Food.com. I've done both beef and pork spares ribs. I cut the white sugar and use a little brown for a deeper flavor.
5 lbs thin cut tender short rib of beef, cross cut, about 1/2 inch thick (can substitute chuck steak)
2 cups soy sauce (I use 1/2 aloha brand and 1/2 yamasa brand.)
2 cups white sugar
4 garlic cloves (pressed or chopped fine)
1 inch ginger, grated
1 teaspoon toasted sesame oil
sliced green onion (optional)
sesame seeds, toasted until they pop and turn light brown (optional)
1 little red pepper paste (optional) or 1 red chile (optional)
Directions:
1 Place ribs in a glass dish or a Tupperware.
2 Mix all ingredients except for the optional ones in a pan and warm until the sugar melts, then cool.
3 Pour marinade over ribs, add optional ingredients if you like, and place in the refrigerator 4 hours or overnight, mixing up occasionally to make sure all ribs are covered with sauce.
4 Grill or broil until sizzling, being careful not to burn because of the sugar.
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Aloha
Don't forget the Coconut Oil
We use it on just about everything.
Aloha from Kailua, Hawaii
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