Description
These BBQ Tempeh Vegan Ribs will surely be the hit of your next BBQ. Meaty, smoky, and super sticky - all the textures and flavors we love from real BBQ - but without the fat & cholesterol! And no animals were harmed!
Ingredients
Scale
- 1 pkg Tempeh ((12 oz))
- 2 Tbs Apple Juice
- 2-3 Tbs BBQ Rub
- 2 cups Hickory Wood Chips ((for outdoor smoking))
BBQ Rub
- 1/4 cup Paprika
- 2 Tbs Kosher Salt
- 2 Tbs Chili Powder
- 2 Tbs Brown Sugar
- 1 Tbs Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1/2 tsp Cayenne Pepper (or more to taste)
Instructions
- If using outdoor grill or smoker: Soak Hickory Wood Chips in water for at least 30 minutes.
- Prepare ribs by slicing Tempeh into 6" long strips about 1" wide.
- Brush ribs with Apple Juice and then liberally apply rub working it into all the nooks and crannies of the Tempeh.
- Place ribs on grate as far away from the coals as possible (indirect-heat). Add a handful of soaked Hickory Chips to coals and allow Tempeh to smoke in low-heat (250 degrees F) for 1 hour. Occasionally add more chips to coals for a smokier flavor.
- Additionally, spritz (or brush) Apple Juice on ribs occasionally to keep them from drying out.
- Finally, move the ribs down to the direct heat and slather with your favorite BBQ sauce. Cook for 1-2 minutes per side, turn and apply more sauce until a nice crust or bark is formed.
- Serve with your favorite BBQ Sides, like my Coleslaw or Potato Salad.