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BBQ Tempeh Vegan Ribs

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BBQ Tempeh Vegan Ribs


  • 1 pkg Tempeh (12 oz)
  • 2 Tbs Apple Juice
  • 2-3 Tbs BBQ Rub
  • 2 cups Hickory Wood Chips (for outdoor smoking)


  • 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)


  1. If using outdoor grill or smoker:  Soak Hickory Wood Chips in water for at least 30 minutes. 
  2. Prepare ribs by slicing Tempeh into 6" long strips about 1" wide. 
  3. Brush ribs with Apple Juice and then liberally apply rub working it into all the nooks and crannies of the Tempeh.
  4. 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 (122 °C) for 1 hour.   Occasionally add more chips to coals for a smokier flavour.
  5. Additionally, spritz (or brush) Apple Juice on ribs occasionally to keep them from drying out.
  6. Finally, move the ribs down to the direct heat and slather with your favourite BBQ sauce.  Cook for 1-2 minutes per side, turn and apply more sauce until a nice crust or bark is formed. 
  7. Serve with your favourite BBQ Sides, like my Coleslaw or Potato Sala

Servings: 3





Vegan BBQ Ribs.jpg

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