Cooking for 6 people
Ingredients
- 5 lb.
alligator ribs (approximately 10–12 small racks)
- 2 cups
buttermilk
- 1 tbsp.
your favorite hot sauce
- 0 cup
yellow mustard
- 2 cup
your favorite barbecue sauce (optional)
- 2 tbsp.
smoked paprika
- 1 tbsp.
garlic powder
- 1 tbsp.
onion powder
- 2 tsp.
kosher salt
- 1 tsp.
dried oregano
- 1 tsp.
ground black pepper
- 1 tsp.
cayenne pepper
1Food Prep
Combine your Cajun dry rub ingredients in a small bowl and blend well.
Combine your buttermilk, hot sauce and 1 tbsp. of the Cajun dry rub then blend well.
Divide your alligator ribs between 2 large resealable plastic bags and cover them with the buttermilk mixture. Seal up and refrigerate overnight.
Remove your ribs from the buttermilk mixture and pat them dry. Coat the ribs with yellow mustard and season them well with the rest of your Cajun dry rub.
2Grill Prep
Fuel: We recommend using Kingsford® Original Charcoal Briquets.
Method: The Charcoal Snake
Temp: 250°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your alligator ribs on the smoker or grill grate, close the lid and allow them to smoke for approximately 2.5 hours until tender. If you want to add barbecue sauce, brush both sides of the ribs and place them back on to the smoker for 10 minutes until they reach an internal temperature of 165°F and the sauce is fully set and is tacky.
Remove your alligator ribs from the smoker or grill and allow them to rest for 5 minutes before slicing.
Clint Cantwell
