Cashmere Summit

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Rene’s Famous Ribs….

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I’ll only say it once and I mean it 110% when I say, Dave aint got nothin’ on Rene!!!

Rene is sure becoming famous for his rib’s, and although I have given up pork and beef, I’ve sure had my fair share, and they are the best!!!

We don’t do the whole bar-be-que sauce slopped on right after they are done for flavor; we don’t do it because we don’t like it.

Rene has his dry rub and wet baste…thats it….cooked low and slow!

Here’s what you’ll need:

Rib’s* (we get ours at good ‘ol Costco)

Dry Rub:

Sea Salt

Garlic Powder

Black Pepper

Sweet Mesquite Seasonings

Cheyenne Powder

Smoked Paprika

Dark Chili Powder


1 cup butter

1/4 cup lemon juice

1 tbsp saracha

1/2 cup ketchup

2 tbsp sugar

Here’s what you’ll do:

~Turn grill on and let the bad boy get nice and hot

~Sprinkle your ribs with all the dry ingredients, in the order listed (Rene’s rule), make sure to do front and back.

~In a microwavable measuring cup (or like container) add all “wet” ingredients and melt for 30 second intervals until butter is completely melted, mix well and place in fridge for a bit, to get a bit more firm, but not solid.

~Place ribs on a 500 deg grill for 5 minutes each side.  Turn the grill to the lowest heat setting, and let cook for 15 minutes on each side.  Once its on the low setting baste with your wet sauce each time you turn them.

~We always let the ribs “rest” for 5 minutes or so before cutting them up, I suggest you doing the same.

*we’ve only ever made pork ribs, if you cook beef, cook accordingly to your taste (i.e. well done, med, rare, or anywhere in between)

Our nephew Zarek came up with the name: Rene Sauce

And we like it….




Author: Raelynn

Born in small town South Dakota, raised in Sin City Las Vegas, now living in Mile High is my adventure and I'm sharing it here, one project, one recipe, one day at a time.

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