‘Cue’-ing up the best smoked meats in Kakaako

Meats are smoked by lead butcher/co-owner Chuck Wakeman.

Fans of Butcher & Bird’s Sun-day BBQ specials can look forward to some inspired dinner offerings through Jack’s Rib Shack, which pops up during nighttime hours at its location at SALT at Our Kakaako.

“It was so popular that we decided to add it in as a dinner option,” explains co-owner and lead butcher Chuck Wakeman.

It was also a way to celebrate the businesses’ No. 1 fan.

Jack’s Rib Shack plates come with an abundance of sides.

“My stepson’s name is Jackson, and he has always loved our BBQ,” Wakeman says. “We’re a family business, so I wanted to put his name on this one.”

Popular on the Jack’s Rib Shack menu are Baby Back Ribs ($20 half rack; $35 full rack), which are smoked under the watchful eye of Wakeman, who makes sure all racks cook for about six hours in a mixture of kiawe and hickory wood.

“We use a meaty baby back rib,” he adds. “There’s extra meat on the rib bones; it has a good amount on there, almost like pork chop meat.”

Baby Back Ribs ($20 half rack; $35 full rack)

Covering it all is the famous BBQ sauce that’s made with molasses for a savory-sweet base that’s kicked up a notch with the addition of red peppers.

Also part of Jack’s Rib Shack’s offerings is a beautiful Brisket ($25 half; $40 full) that’s smoked for 14 hours and is served with sauce on the side.

There’s something for all meatlovers at Jack’s Rib Shack

“But the flavor on its own is really good,” Wakeman adds.

All dinner items at Jack’s Rib Shack come with sides like mac ‘n’ cheese, baked beans, rolls, pickles and coleslaw for added value and variety.

Want to enjoy it all at home? Not to worry, there’s also delivery through Bite Squad, Uber Eats, Grubhub, Postmates and DoorDash.

Wakeman also adds that outdoor seating is available and “we’re BYOB.” Not sure what goes well with your smoked meat of choice? He recommends visiting nearby Village Bottle Shop & Tasting Room.

“They’ll pair beer with your food for you, and they’re great at it,” he concludes.