Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.