Owner Chris Schobel grew up smoking meats in Pennsylvania, so when he moved to Maui in 2013, he decided to revive a struggling barbecue joint. Schobel’s style borrows from both North Carolina and Texas: The ribs are hit with a dry rub, smoked for five hours, then served with a vinegar-laced barbecue sauce that incorporates beef fat for added flavor. A standout side is the cornbread made from a creamed-corn batter.
Special Dishes: St. Louis-Style Pork Ribs, Burnt Ends
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