The best cuts of alligator meat come from the tail, resembling veal in texture. Meat from the rest of the alligator is darker and tougher and has more flavor. Overcooking alligator makes it tough and dry. Just bake the alligator ribs for 3 hours at 300 degrees, letting it rest for 30 minutes after baking. Smoke the ribs for about 45 minutes in a smoker, and then grill them after applying barbecue sauce over medium-high heat until brown.
- Bake the ribs
Brush the ribs with barbecue sauce. Wrap them in plastic wrap and then aluminum foil. Bake at 300 degrees for 3 hours. When cool enough to handle, remove the plastic wrap and re-cover in aluminum. Let rest for 30 minutes.
- Smoke the ribs
While the ribs rest, prepare the smoker. Smoke the ribs over wood chips for 30 to 45 minutes. Alligator ribs are lean and small and tend to dry out easily; smaller ribs may need to be removed before the 30 minutes has elapsed.
- Grill the ribs
While the ribs smoke, heat up a grill. Apply a fresh coat of barbecue sauce to the ribs, and grill over medium-high heat until the sauce begins to brown. Serve immediately.