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)
Sweet Mesquite Seasonings
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….