Up In Smoke
Our region’s pitmasters and chefs share tips and tricks for firing up the smoker.
Easy
For adventurous diners, substitute alligator ribs, found at Fisherman’s Dock Seafood Market.
Ingredients
SERVINGS: 8 Serving(s)
- 2 to 3 pounds pork ribs
- 4 cups Mojo marinade
- 4 cups Bloody Mary mix
- 1 cup sour cream
- 1 avocado
- 1 bunch cilantro
- Juice of 1 lime
Instructions
Marinate the ribs in Mojo marinade and refrigerate for 24 hours. Take out of marinade and put in baking dish, pour Bloody Mary mix over them and cover tightly with aluminum foil. Bake at 300° for 2-½ hours. Remove from baking dish and smoke for 30 to 40 minutes. Take pan juices and put in pot. Simmer over medium heat to reduce by half. Pour on top of ribs before serving.
Blend sour cream, avocado, cilantro and lime juice in food processor until smooth. Add salt and pepper to taste. Serve with ribs.
Tips from Pitmasters
