Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Combine the first seven dry ingredients in a small bowl and blend well. Combine buttermilk, hot sauce and 1 tbsp. of the Cajun dry rub then blend well. Divide the alligator ribs between two large zip top bags and cover with the buttermilk mixture. Seal the bags and refrigerate overnight.
2 Prepare smoker or grill for indirect cooking, adding 3–5 chunks of your favorite smoking wood to the charcoal. Adjust smoker or grill vents to bring the temperature to 250°F. Remove ribs from the buttermilk, rinse and pat dry. Coat ribs with yellow mustard and season well with the Cajun dry rub.
3 Place ribs on the smoker, cover, and allow them to smoke for approximately 2½ hours until tender. If barbecue sauce is desired, brush both sides of the ribs and place the ribs back on to the smoker for 10 minutes until the sauce is fully set and is tacky.
4 Remove from the smoker and allow them to rest for 5 minutes before slicing.
Cooking for 6 people

Ingredients


  • smoked paprika
    2 tbsp.
  • garlic powder
    1 tbsp.
  • onion powder
    1 tbsp.
  • kosher salt
    2 tsp.
  • dried oregano
    1 tsp.
  • ground black pepper
    0.5 tsp.
  • cayenne pepper
    0.5 tsp.
  • buttermilk
    2 cups
  • Louisiana hot sauce
    0.5 tbsp.
  • alligator ribs (approximately 10–12 small racks)
    5 lb.
  • yellow mustard
    0.25 cup
  • your favorite barbecue sauce (optional)
    2 cup

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.


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