Ribs Benedict Recipe

Special thanks to our guest Canadian recipe writer, Chris Duke (@dukescooking) for sharing his unique creation with us.

Serves: 4

INGREDIENTS:

• 2 Racks of your favourite Ribs
• Your favourite BBQ Rub – Check OUT THESE OPTIONS
• Neil’s Real Deal Smokey BBQ Sauce

Basic Poached Eggs

• 10 Eggs (because a couple always break)
• Pot of Water
• 1 Teaspoon of white vinegar

Cheddar Biscuits

• 2 Cups of self-rising flour
• 1 to ¼ Cups heavy cream (start with 1 and add more as needed)
• ¼ Cup shredded cheddar cheese

Hollandaise Sauce

• 3 Egg Yolks
• 1 Tablespoon lemon juice, or more as desired
• 1 Teaspoon Dijon mustard
• ¼ Teaspoon salt
• Pinch of cayenne pepper
• ½ Cup unsalted butter (or ghee). Add more for a thinner consistency, melted & hot
• Garnish with finely chopped parsley and chives

INSTRUCTIONS:

Prepare the Ribs

1. Peel the membrane off the ribs and square them up
2. Shake down the ribs with you favourite run and let them sit until your TREAGER GRILL hits 220 degrees F.
3. Put the ribs on the grill with a meat probe inserted.
4. **READ our related THERMOMETERS BLOG. Set the probe alarm for 180 degrees.
5. Once the probe alarm goes off, check the bark on the ribs. You may wrap the ribs with smoking paper if you like the look of the bark.  If not, then let them continue cooking unwrapped so they darken. 
6. To test if the ribs are done (whenever you like the colour), poke between the bones with a skewer. If the skewer sliders through like butter, they are done. If its harder to push through, they need a little more time.
7. Just before removing the ribs from the grill, brush liberally with Neil’s Real Deal BBQ sauce.
8. Let the ribs set for 5-minutes, then repeat the brushing.
9. NOTE: Ribs typically smoke for 6-8 hours, depending on the type of rib (Baby backs take a little less time)

Make the Cheddar Biscuits

1. Preheat your oven to 450 degrees F
2. Line a baking sheet with parchment paper for easy cleanup.
3. Combine the self-rising flour and heavy cream in a large mixing bowl. Start with 1 cup of heavy cream and add more until the dough comes together.
4. Stir gently with a spoon or spatula until the dough just comes together, being careful not to overmix, as this can make the biscuits tough.
5. Turn the dough onto a lightly floured surface and gently pat or roll it to about a ½ inch to ¾ inch thickness.
6. Cur out biscuits using a biscuit cutter or the rim of a glass dipped in flour.
7. Press straight down and lift the cutter up, do not twist, as twisting seals the edges and prevents rising.
8. Top the biscuits with shredded cheese
9. Bake on the prepared baking sheet for 10-12 minutes, or until the tops are light golden brown

Poach the Eggs

1. Fill a medium pot halfway with water and add 1 teaspoon of while vinegar.
2. Bring the water to a boil, then turn the heat down to ¾
3. Take a big strainer spoon and spin the water in the pot clockwise, being careful not to splash yourself
4. Crack an egg into a small bowl to prevent the shell chips from getting into the pot
5. Place the egg in the middle of the swirling water. This makes the egg more stable and better-looking when cooked.
6. Let it sit for a few seconds, and then add your second egg to the still swirling water.
7. Cook the eggs to your preference

Prepare the Hollandaise Sauce

1. Melt the butter (or ghee) in a microwave for about 1-minute until it is hot.
2. Combine the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in a high-powered blender and blend for 5-seconds.
3. Slowly stream the hot butter into the mixture as the blender is running to create a velvety smooth sauce.
4. Pour the sauce into a small bowl.

Assemble the Dish

1. Combine the biscuit, poached egg, and a section of the rib.
2. Drizzle the hollandaise sauce over your meal
3. Garnish with finely chopped parsley and chives.

 Enjoy!