Slow Smoked Beef Ribs

As I shared pictures of these slow smoked Beef back ribs, many cooks were asking how you did cook them. I will do the best I can to try to explain to you exactly how I smoked them. Remember this is how I did them I am sure there are hundreds of other ways.

Remove the membrane; apply a light coat of olive oil over the whole slab of ribs. Then mix a beef injection made with a can of beef broth and ¼ cup of apple juice, inject the ribs. Cover a light coat of Ritter’s BBQ Tender rub first, then on top Ritter’s BBQ Pecan Rub and course black pepper. (3parts rub 1 part course black pepper, make sure it is course) Let it the ribs sit in frig covered over for at least 6 hours.

Set the Smoker/Pit temp to 235-250F I used charcoal, Pecan wood (Pecan, not PeeCan) and Oak. When smoker gets to 235F put on the grill and let it cook for an hour, spray with mixture of apple Juice and little beef broth every hour for 3 to 4 hours, now the question is when to pull them to wrap. I like to look at the color of the ribs, nice dark color is what I am looking for, and the meat pulling away from the bones. Once they reach the dark color wrap them with aluminum foil for about 30-45 minutes. Take them out of the foil put back on the pit for another 20 minutes. www.daiglesbbq.com

Daigle's Cajun Sweet Buffalo Wings Recipe

Easy to make Buffalo wings. First you will need to marinade a few pounds of wings. I like to use the wings that are already cut in half, without the tips. Place wings in a bowl and Marinade in Daigle's Cajun Hot Sauce,  season with Daigle's Cajun Grillin' Blend BBQ Seasoning. Allow the wings to set in the marinade for at least 5 hours.

For this recipe you will fry the wings naked, which means no batter is used, it makes clean up much more easier. Fry in hot oil until brown, usually takes about 5 to 7 minutes at 375F.

 Drain on paper towel. Place wings in a large bowl, add Cajun Sweet Applewood Jalapeno Sauce and Cajun Sweet Habanero Rib Sauce, tumble the wings in the sauce.

Sprinkle Cajun Grillin' Blend BBQ Seasoning on them and Serve!

Aubrey Loves when I cook wings! Look How Cute She Is!!

Knuckle Lickin' BBQ Pork Ribs

 You will find that there are hundreds of ways to cook ribs. Here is a delicious, mouth watering, BBQ recipe for slow smoked Knuckle Lickin' Good pork ribs.

The ribs I chose to smoke for this recipe, is St. Louis Style Pork ribs, this involves cutting off the skirt meat on the bone side of the spareribs. I chose St. Louis Style ribs over Baby Back ribs because they have more meat on them.

To season and marinade the ribs use Daigle's Cajun Grillin' Blend BBQ Seasoning, it is made with Sea Salt, low sodium,  No MSG, and a variety of herbs and spices. It is the perfect rub for ribs and complements Daigle's Cajun Sweet Sauces.  Cover the top of the meat, sides, and bottom with the Cajun Grillin' Blend, place in a pan, and cover with foil, and let it sit over night in the frig.

After letting ribs sit over night, set the smoker, to 235C, you may use a variety of wood, I used Pecan wood.   Place Ribs in the smoker for one hour. Next, Using a brush or spray bottle coat the top and bottom with apple juice, this will keep them moist. Let them cook for another hour, apply apple juice, and flip. Do this same process one more time.

Then remove ribs, apply more apple juice and completely wrap in foil 3 times, make sure the foil is tight around the ribs. Place back into smoker for 1 hour 45 minutes.

Remove from foil, place back on smoker and brush on Daigle's Cajun Sweet Sauces, I used Cajun Sweet & Sour Sauce, it is JD Davidsmeyer's favorite sauce to use on ribs, he is with JD's Team Xtreme BBQ, from San Antonio Texas, and has won several awards using this sauce.

Allow ribs to cook for about 15 minutes, add more sauce to top and bone side. Do this process one more time. Then remove from smoker, cut ribs between the bones and serve!  Knuckle Lickin' Good!

Awards : Daigle Family Co.

Awards : Daigle Family Co.

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Review: Daigle Family Co. Cajun Sweet Applewood Jalapeno BBQ Sauce

Review: Daigle Family Co. Cajun Sweet Applewood Jalapeno BBQ Sauce

Daigle Family Company Sauce was featured in the December Louisiana Sportsman magazine.

August 12, 2011, Jerald and Glenda Horst of Franklington, LA visited at the home of Tommy and Gayle Daigle, owners of Daigle’s Cajun Sauce, interviewing and having a photo shoot while Gayle prepared fish dishes.

Glenda took notes of the techniques and recipes while Jerald did the picture taking of steps in the preparation of several fish dishes which included garfish roast cooked in a black pot, garfish cakes and grilled sac-a-lait marinated in Daigle’s Cajun Sweet and Sour Sauce.

Jerald and Glenda are authors of cookbooks “Louisiana Seafood Bible- Crawfish, Shrimp, Crab and Oysters with different books for each type of seafood.

September 2012 they will be releasing the Louisiana Seafood Bible-Fish, Volume I and Volume II which Gayle with Daigle Family Company will have some of her Louisiana fish recipes being printed in the book.

Mr. Horst is a also a columnist for Louisiana Sportsman magazine.

The Daigle Company began with the original Cajun Sweet and Sour Sauce. Other favors now on the market are Cajun Sweet & Sour Sauce (Spicy), Sweet Habanero Rib Sauce, Cajun Sweet Pecan Garlic Sauce and Cajun Sweet Applewood Jalapeno. Two more flavors will be introduced in the near future, Cajun Grillin’ Blend and Cajun Hot Sauce.

The sauces can be used for grilling, barbeque, oven-baked dishes, perfect for dipping, ribs, wings, pork fingers, shrimp, fish, stir fry vegetables and eggs are just a handful of favorites that will be delicious with the Daigle Sauces.

Daigle’s Cajun Sauce was also in a showcase in San Antonio, Texas with J.D. Davidsmeyer, with J.D.’s team XTREME BBQ. This year J.D. entered ribs using Daigle’s Cajun Sweet and Sour Sauce and placed first twice in two different competitions. At a later date in another competition, J.D. placed 1st using Daigle’s Cajun Sweet Pecan Garlic on chicken.

In Marksville, LA, the TBIPAC BBQ Blast (IBCA) on November 19, 2011, three of Daigle’s Cajun Sauces were entered into a sauce competition with 57 teams participating. Daigle’s Cajun Pecan Garlic placed 2nd, Daigle’s Cajun Sweet and Sour Sauce placed 5th and Cajun Sweet Applewood Jalapeno placed 6th.

When perfecting the new sauces the Daigle family, Tommy and Gayle, Toby and Jennifer, Ted and Alexis gather for a tasting.

Daigle Family Company recently joined the Louisiana Restaurant Association which will give them an opportunity to meet and network other members, restaurant owners, wholesale distributors, participate in area meetings, “National Restaurant Association Show” in Chicago, Louisiana Food Service EXPO, educational seminars by Louisiana Education Foundation.

Recipes are featured on the website http://www.cajunsweetandsoursauce.com/. With the help of family and friends giving their secret recipes, such as husband, Tommy using Daigle Cajun Sweet and Sour SPICY in his famous sauce piquant, pork and beans, green beans and also uses it as a dipping sauce for chicken.

To order or for more information contact the Daigle Company at http://www.cajunsweetandsoursauce.com/ or call 337-298-7897. (Article writen by Church Point News)http://www.louisianasportsman.com/http://www.louisianasportsman.com/