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Recipes

Cajun Alligator Ribs

Special occasions call for a special dish like these smoked alligator ribs seasoned with a Cajun dry rub.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 6 people

Ingredients

  • 5 lb. alligator ribs (approximately 10–12 small racks)
  • 2 cups buttermilk
  • 0.5 tbsp. your favorite hot sauce
  • 0.25 cup yellow mustard
  • 2 cup your favorite barbecue sauce (optional)

Cajun Dry Rub

  • 2 tbsp. smoked paprika
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 tsp. kosher salt
  • 1 tsp. dried oregano
  • 0.5 tsp. ground black pepper
  • 0.5 tsp. cayenne pepper


1 Food 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.

2 Grill Prep

3 The 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

For safe meat preparation, reference the USDA website.

Reviews
5.0
1 Reviews
Rated 5 out of 5 by from Wonderful Celebration This is a great recipe for a celebratory dinner or cookout. Unbelievable flavor, and so juicy.
Date published: 2023-08-20
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