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
3Cooking Instructions
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Brining: Dissolve salt and brown sugar in water with spices. Submerge ribs and refrigerate 4-6 hours.
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Rub Application: Remove from brine, pat dry, and coat with rub. Let sit 30 minutes.
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Smoker Setup: Prepare smoker for 225°F. Soak wood chips 30 minutes.
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Smoking: Place ribs in smoker and add soaked wood chips. Maintain consistent temperature.
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Long Cook: Smoke 3-3.5 hours until meat starts to pull back from bones.
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Sauce Application: Brush with barbecue sauce and cook 30 minutes more until internal temperature reaches 145°F.
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Resting: Remove from smoker and rest 10 minutes before cutting.
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Service: Cut between bones and serve with additional barbecue sauce on the side.
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.
