If you’re an aficionado of barbeque you’ll know that wet vs. dry—a kind of Coke vs. Pepsi thing—is the difference between slathered in sauce, an all-over-your-face experience, or dry, which gets its flavor from slow cooking or smoking. Beach Bums Bar and Grill at Maalaea Harbor aims to provide both. They cook their ribs, brisket, etc. for as long as 12 hours in a monster smoker. So if you want your meat to bask in its own smoky splendor, as I do, you have that option. But if you want to walk on the wet side you can still slop it up, slathering to your heart’s content with the housemade sauces available at your table. Either way, delicious.
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