Hawaiian Style Smoked Pork Ribs on the Traeger

Hawaiian Pork Rib Rub (Enough for one rack of ribs, double if you have two racks)

3 Tbs. Brown Sugar
2 Tbs. Sweet Paprika (I used regular)
1 tsp. Cumin
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Coarse Sea Salt (Hawaiian Sea Salt Preferred)
1/2 tsp. Black Pepper

Combine all ingredients in a small bowl and apply to rack of ribs (be sure to pat dry the ribs first)

Traeger 3-2-1 Method

Preheat Traeger to 180 degrees for 15 minutes.  Add pork ribs, bone side down, straight onto the grill.  Smoke for 3 hours.

After 3 hours remove ribs from the grill and turn heat up to 225 degrees.  Wrap ribs in parchment paper (tightly) and then in foil and return to grill (bone side down) for 2 hours.

After 2 hours remove ribs from grill.  Peel off foil and parchment paper.  Brush ribs with drippings and then with bbq sauce.  Toss out parchment paper and foil and return the ribs back to the grill (bone side down) for 1 hour at 225 degrees and then they are done!

This is a super easy method but it does take about 6 hours.

ENJOY

CW's Pulled Pork

This was incredible!

Ingredients:

8 lbs. Pork Butt Roast
Johnny's Seasoning Salt
Apple Juice (Single Serve)
Sweet Baby Ray's BBQ Sauce
Red Onion (sliced)
Brioche Buns

Method:

We used a Traeger smoker with alder chips but you could also use hickory chips.  Generously season pork roast with Johnny's Seasoning Salt and cook in the smoker on 325* for 4 hours.  Buy a single serve apple juice, poke holes in the cap, and sprinkle over meat every hour while in the smoker.

After 4 hours cover bottom of baking dish with aluminum foil and sprinkle the last of the the apple juice over the roast and then completely cover roast with heavy duty aluminum foil. Bake it in the oven for an additional 5 hours or until the internal temperature reaches 195*.  Let rest for 30 minutes and then hand shred.

Build your bun with pork, red onions and BBQ sauce and your are good to go.

Leftovers: Pork Tacos, Pork Burritos, Salad

Cafe Rio Recipes

Cafe Rio Chicken

1 small bottle kraft zesty italian dressing
1 Tbs. chili powder
1 Tbs. cumin
3 cloves garlic (minced)
5 lbs chicken breasts

Cook all together in crock pot for 4 hours, shred meat & cook an additional hour

Cafe Rio Pork

1 pork roast or pork loin
1.5 cans coca cola (classic)
1 cup sugar
1 (7 oz.) can chipotle chilies in adobo sauce
1 tsp. (heaping) dry ground mustard
1 tsp. (heaping) cumin
1 tsp. garlic (minced)

Remove chilis from the can of adobo sauce (if you leave them in it's much hotter).  Add all ingredients (except pork) in a blender.  Rinse can of adobo sauce with coke to get all the sauce out.  Blend until well mixed.  Place pork in a crock pot and pour sauce over it.  Cook on low 7-9 hours or until pork pulls apart with a fork.

Cafe Rio Rice

3 cups water
4 tsp. chicken bouillon
4 tsp. garlic (minced)
1/2 bunch of cilantro
1 can green chilies
3/4 tsp salt
1 Tbs. butter
1/2 onion
3 cups rice

Blend cilantro, green chilies & onion together in food processor.  Bring water to a boil and add all ingredients.  Simmer covered for 30 minutes.  Or just dump in a rice cooker.

Cafe Rio Dressing

1 pckg. buttermilk ranch dressing
2 tomatillos
1/2 bunch of cilantro
1 clove of garlic
Juice of 1 lime
1 Jalapeno (I leave this out)

Make ranch dressing as per packet instructions.   Take the husks of the tomatillos.  Use the seeds of the jalapeno if you like spicy dressing (I don't add any).  Use a food processor to blend all ingredients together well and then refrigerate.

Assemble however you like.  We love the cook at home tortillas from costco.  Add cheese and black beans and chopped lettuce.

Thanks Kathleen!

Tender Grilled Pork Chops

The flavor on these pork chops were perfection! I found this recipe on Mel's Kitchen Cafe Blog and decided to try it. This same marinade would be good on a steak too.

4 boneless pork loin chops
1/4 cup olive oil
2.5 Tbs. soy sauce
1 tsp. Montreal Steak Seasoning

Mix olive oil, soy sauce and steak seasoning ingredients in a gallon ziplock bag. Add pork chops and marinate in the fridge for 3-8 hours, flipping bag over halfway through marinating time. Heat grill to medium and grill for 6-8 minutes per side (depending on how thick they are) until they are no longer pink in the center. Remove chops from grill and tent them with foil and allow them to rest for 5-7 minutes. Slice the chops in 1/4 to 3/8 inch slices across the grain and serve. And there you have it, the best pork chops I have ever had!

Sides
Baked Potato - rub with olive oil and garlic sea salt and bake at 400 for 50 minutes
Rolls

Copycat recipe for Montreal Steak Seasoning
2 Tbs. paprika
2 Tbs. freshly ground black pepper
1 Tbs. kosher/coarse salt
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. coriander
1 Tbs. dill
1/2 Tbs. crushed red pepper flakes

combine all the spices in a small bowl.  Store in an airtight container and use as needed.