Recipe courtesy of Millie's Restaurant & Catering
Recipe courtesy of Millie's Restaurant & Catering
Episode:
Stuffed, Smoked and Wrapped
BBQ Smoked Alligator Ribs
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- Level: Intermediate
- Total: 3 hr (includes cooling time)
- Active: 55 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 2124
- Total Fat
- 124 g
- Saturated Fat
- 40 g
- Carbohydrates
- 140 g
- Dietary Fiber
- 10 g
- Sugar
- 103 g
- Protein
- 88 g
- Cholesterol
- 415 mg
- Sodium
- 2795 mg
- Level: Intermediate
- Total: 3 hr (includes cooling time)
- Active: 55 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 2124
- Total Fat
- 124 g
- Saturated Fat
- 40 g
- Carbohydrates
- 140 g
- Dietary Fiber
- 10 g
- Sugar
- 103 g
- Protein
- 88 g
- Cholesterol
- 415 mg
- Sodium
- 2795 mg
Ingredients
BBQ Dry Rub Seasoning:
Sweet Rum BBQ Sauce:
Directions
Special equipment:
a smoker- Preheat a smoker for cooking at 300 degrees F.
- Rub the racks of ribs with the Dry Seasoning. Place in the smoker and cook for 40 minutes.
- Preheat a grill.
- Remove the ribs from the smoker and toss in the BBQ Sauce. Place on the grill and cook, 6 to 8 minutes. Stack the ribs on the Texas toast and add more BBQ Sauce to top. Garnish with the jalapeños and green onions.
BBQ Dry Rub Seasoning:
Yield:
4 cups
- Mix together the chili powder, brown sugar, garlic and onion powders, pepper, salt, cinnamon and smoked paprika in a bowl, whisking all ingredients thoroughly.
Sweet Rum BBQ Sauce:
Yield:
8 cups
- Simmer the onions, garlic and 2 cups of the rum in a saucepan until the onions are translucent. Add the ketchup, brown sugar, molasses, vinegar, paprika, ancho powder, salt, coriander and cayenne and cook for 20 minutes.
- Stir in the remaining 1/2 cup rum. Strain and cool completely.
