Hawaiian Ribs, we love good ribs, we try to throw a few racks on the GMG every week or so. We like them with a flavorful BBQ sauce that is just starting to caramelize. Oh, so good!

For this weeks ribs we dusted them with Chef of the Future’s Honey Garlic Bourbon Seasoning and Rub. The last 30 minutes or so we covered them with our Hawaiian BBQ Sauce.

Our Hawaiian BBQ Sauce is a delicious adventure with all the flavors of Hawaiian grilling. Kissed with ginger, pineapple and soy sauce. Perfect for ribs and pork when you want the sweet and sticky goodness off the grill.

We order our ribs from Texas Steak Warehouse because they have baby back ribs that are lots more meat than bones. We had big, meaty ribs on our plate in just 4 ½ hours with a “Kiss of Smoke” and so tender that you don’t need teeth.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Link Hawaiian BBQ Sauce

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The Art Of BBQ: Beef on the Wood Pellet Grill

Hawaiian Ribs
A Wood Pellet Grill Recipe

Prep Time: 10 mins.
Cook Time: 4 ½ hrs. @ 250* (121c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Grills Texas Pellet Blend

Ingredients: Hawaiian Ribs

Note: I did not add amounts of our ingredients; on this recipe it is all to your taste. 

• Ribs of choice, we did 3 racks of St. Louis cut pork ribs.
• Chef of the Future’s Honey Garlic Bourbon Seasoning and Rub
• Butter
• Hawaiian BBQ Sauce
• Crushed Pineapple
  

Hawaiian Ribs
A Wood Pellet Grill Recipe 

Cooking Directions: Hawaiian Ribs

With ribs from Texas Steak Warehouse no trimming was needed, just remove the silver skin. These racks were Texas big! We cooked them on our GMG Jim Bowie. That’s a big grill. If these ribs were an inch longer, they wouldn’t fit front to back in my grill!

Preheat the grill to 250* (121c) and light your Wedgie for that “Kiss of Smoke”.

Pat the ribs dry then season them to taste. Place them on the grill for 2 hours bone side down.

I like to foil my ribs depending on what I’m doing. So, after 2 hours lay out a piece of foil big enough that you can wrap the ribs. Place your ribs bone side down on your foil and add 3 or 4 pats of butter on top of them. You will be surprised at what the butter does, it is a natural tenderizer and adds a ton of flavor. Then, fold it up. Do it like a tent so you can open it and sauce them in about an hour.

After about 3 hours open the foil up and sauce them. Leave the foil open and let them go for another half hour. Sauce them again and let the sauce caramelize.

Hawaiian Ribs
A Wood Pellet Grill Recipe 

Our cook was 4 ½ hours. Yours can easily vary a bit due to the number of racks of ribs you are doing and how thick they are. You can cook them longer if you like yours falling off the bone. These were firm but tender.

You don’t cook ribs by time, but internal temperature. I pulled these off the grill with an I.T. around 155* (69c), pull them off, cover it and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Hawaiian Ribs
A Wood Pellet Grill Recipe 

 

 

Hawaiian Ribs
A Wood Pellet Grill Recipe

 

 

 

Hawaiian Ribs
A Wood Pellet Grill Recipe

 

 

Hawaiian Ribs
A Wood Pellet Grill Recipe 

 

 

Hawaiian Ribs
A Wood Pellet Grill Recipe 

 

 

Hawaiian Ribs
A Wood Pellet Grill Recipe 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti

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