Smoked Alligator Ribs
Alligator Recipe
1Setup & Prepare
Cultural Context
This preparation applies traditional American barbecue techniques to alligator ribs, creating a unique dish that showcases the meat's suitability for low-and-slow cooking methods. The technique represents the innovation of Southern pitmasters who adapted their methods to local ingredients.
2Ingredients
Shopping List
*Brine
*Rub
*Ribs and Sauce
3Cooking Instructions
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Rub Application: Coat the alligator generously with Cajun rub.
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Smoker Setup: Set smoker to 250°F with pecan wood.
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Smoking: Smoke until the internal temperature rises.
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Long Cook: Continue until the meat is tender.
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Sauce Application: Brush with sauce during the last hour.
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Resting: Rest 15 minutes before serving.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- The brine ensures moist, flavorful ribs
- Maintain consistent temperature for even cooking
- Don't sauce too early or it will burn
Wine Pairing
A bold Zinfandel or cold beer provides the right intensity to match the smoky, sweet barbecue flavors.
Nutrition Facts
Per serving: 385 calories, 42g protein, 18g fat, 16g carbohydrates. Smoky barbecue with unique protein.
