Cajun Smoked Alligator Ribs Recipe
The Cajun Smoked Alligator Ribs Recipe is a culinary preparation that involves the use of alligator ribs, which are seasoned with Cajun spices and then smoked.
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Servings: 8 People
Calories: 1365 kcal
Equipment
- Smoker (for smoking the ribs)
- Large bowl (for marinating the ribs)
- Small bowl (for mixing the Cajun dry rub)
- Basting brush (if using barbecue sauce)
Ingredients
- 8 lb. alligato ribs - approximately 10–12 small racks
- 3 ¼ cups buttermilk
- ¾ tbsp. hot sauce your favorite
- ½ cup mustard yellow
- 3 ¼ cup barbecue sauce optional
Cajun Dry Rub
- 3 ¼ tbsp. paprika smoked
- 1 ⅔ tbsp. garlic powder
- 1 ⅔ tbsp. onion powder
- 3 ¼ tsp. kosher salt
- 1 ⅔ tsp. oregano dried
- ¾ tsp. black pepper ground
- ¾ tsp. cayenne pepper
Instructions
Begin by preparing the alligator ribs:
- a. Rinse the 8 lb. alligator ribs under cold water and pat them dry with paper towels.
- b. In a large bowl, combine 3 ¼ cups buttermilk and ¾ tbsp. of your favorite hot sauce.
- c. Submerge the alligator ribs in the buttermilk mixture and let them marinate in the refrigerator for at least 4 hours or overnight.
Preheat your smoker:
- a. Follow the manufacturer's instructions to preheat your smoker to 225°F (107°C) using hardwood charcoal or wood chips.
- b. Maintain a consistent temperature throughout the smoking process.
Prepare the Cajun dry rub:
- a. In a small bowl, mix together 3 ¼ tbsp. smoked paprika, 1 ⅔ tbsp. garlic powder, 1 ⅔ tbsp. onion powder, 3 ¼ tsp. kosher salt, 1 ⅔ tsp. dried oregano, ¾ tsp. ground black pepper, and ¾ tsp. cayenne pepper.
Remove the alligator ribs from the buttermilk marinade:
- a. Take the marinated alligator ribs out of the buttermilk mixture and discard the liquid.
- b. Pat the ribs dry with paper towels.
Apply the Cajun dry rub to the ribs:
- a. Generously coat both sides of the alligator ribs with the prepared Cajun dry rub.
- b. Make sure the ribs are evenly covered with the seasoning.
Smoke the alligator ribs:
- a. Place the seasoned ribs on the smoker grate.
- b. Smoke the ribs at 225°F (107°C) for approximately 3-4 hours, or until they reach an internal temperature of 190°F (88°C).
- c. Maintain a steady smoke throughout the cooking process.
Optional: Baste with barbecue sauce (if desired):
- a. In the last 30 minutes of smoking, brush the 8 ¼ cup your favorite barbecue sauce onto the ribs.
- b. Continue smoking until the sauce has caramelized and the ribs are tender.
Rest and serve:
- a. Remove the smoked alligator ribs from the smoker and let them rest for 10 minutes before slicing.
- b. Serve the delicious Cajun Smoked Alligator Ribs to 8 hungry guests.
Notes
Ensure ribs are fully dry before applying the Cajun dry rub.
Maintain a consistent smoker temperature for even cooking.
Use hardwood charcoal or wood chips for authentic smoky flavor.
Nutrition
Calories: 1365kcal | Carbohydrates: 62g | Protein: 215g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 2298mg | Potassium: 657mg | Fiber: 5g | Sugar: 45g | Vitamin A: 3602IU | Vitamin C: 2mg | Calcium: 208mg | Iron: 3mg
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