Smokin’ the Reins

Imu-Style Kalua Pork Ribs Shredded Over Steamed Cabbage and Taro with Pork Jus

4 hours 30 minutes

Serves 4

DinnerHawaiianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free

Herb's take

Channeling the spirit of a backyard luau, this recipe brings the essence of the Hawaiian imu pit to your kitchen, no shovel required. You’ll master the kalua pork technique with a rack of ribs, plus the swap-in of taro and cabbage for the full island plate lunch experience.

Equipment needed

smoker or charcoal grill
banana leaves or heavy-duty foil

Ingredients

Yield

1 rack pork ribs, one rack (about 2.5 to 3 lb)
1 tablespoon Hawaiian sea salt
1 pound taro root, peeled and cut into 2-inch chunks
1 small head green cabbage, cored and cut into 2-inch pieces
enough to wrap ribs banana leaves or foil, for wrapping
2 cups hardwood chunks or chips (kiawe if possible, otherwise hickory or mesquite)
1 cup water
1 teaspoon black pepper

Instructions

01
Pat the pork rib rack dry with paper towels. Rub all over with Hawaiian sea salt and black pepper.
Herb says
The salt does more than season, it draws out moisture to help the smoke stick for flavor, so be thorough.
02
If using banana leaves, briefly wave them over a gas flame or lay over hot grill grates to soften, then line a large roasting pan or baking sheet with leaves (or foil if no banana leaves).
03
Place the rib rack onto the banana leaves or foil, bone side down. Wrap tightly, tucking in ends to seal in moisture. Let sit at room temperature while you prep the smoker.
Herb says
Wrapping mimics the imu by trapping smoke and steam. No pit? No problem.
04
Soak your hardwood chips in water for at least 30 minutes. Drain before using.
05
Set up your smoker or charcoal grill for indirect heat, aiming for 250°F. Add soaked wood chips (or chunks) directly to hot coals or in a smoker box. Place the wrapped ribs in the smoker, close the lid, and smoke for 3 to 3.5 hours, checking every hour to add more wood if needed.
06
Meanwhile, bring a large pot of salted water to a boil. Add taro root chunks and simmer until fork-tender, about 40 to 50 minutes. Remove taro to a plate and set aside.
07
In the same water, add the cabbage pieces and simmer until just wilted and tender, about 7 minutes. Drain and keep warm.
Herb says
Steaming the cabbage in taro water infuses it with earthy flavor, pure Hawaiian kitchen synergy.
08
After 3 to 3.5 hours, check the pork ribs for tenderness, the meat should pull away easily from the bone and shred with little effort. Remove the rack from the smoker and let rest, still wrapped, for at least 30 minutes.
09
Carefully unwrap ribs over a rimmed baking sheet to collect any juices. Pour the juices into a small saucepan. Skim excess fat if desired, then simmer gently to concentrate slightly, about 5 minutes. This is your pork jus.
10
When cool enough to handle, shred the rib meat off the bones with two forks or your hands.
Herb says
You want chunky shreds, not a fine mince, the texture is a big part of the kalua magic.
11
To serve, arrange steamed cabbage and taro chunks on a platter. Mound the shredded kalua pork ribs on top, then drizzle with warm pork jus. Serve immediately and imagine the ocean breeze.

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HERB

Smokin’ the Reins

Ingredients

Instructions