Tempeh Ribs & Brisket
Like tofu, tempeh absorbs flavor and is perfect for BBQ. It is firmer and more compact than tofu so it even gets that familiar BBQ bark after smoking. It is fragile, so be gentle with it as you prepare.
Ingredients.
1 package of your favorite tempeh
1 - 2 tablespoons of Pure Grit Rub
Mustard
Pure Grit BBQ Sauce
Note: Smoking times and temperatures will vary based on your smoking method, equipment, and quantity. The great thing about smoking plant-based food is that it really can’t be ruined by cooking too long.
Equipment & Pantry.
Prep.
Remove tempeh from package and cut into 1-2 inch strips width-wise for the brisket and length-wise strips for ribs.
Coat in mustard and then gently cover in rub. The store-bought tempeh is very fragile and will crumble if you aren’t careful.
Cooking.
SMOKER
Temp: 225° | Time: 1 to 2 hours | Woods: Hickory, Alder, Apple
Temp: 475° for 10-15 minutes then 375° for 30-45 min | Time: 1 hour
Woods: Mesquite, Hickory, Alder
Spray the inside of the bag with cooking spray to prevent sticking.
Smoker bags can also be used on any grill or over a campfire.
STOVE TOP SMOKER
Temp: Medium heat | Time: 30-45 minutes | Woods: Hickory, Alder, cherry
For easy clean up and to prevent sticking, consider lining the drip tray with foil.
REGULAR OVEN
Temp: 375° | Time: 1 hour or until tender
It’s also possible to use your regular oven or stove (times and temps vary). But, using a smoker or smoker bag will yield a more authentic smokey, BBQ flavor. Do not be tempted to use liquid smoke - leave that for your rice paper or carrot bacon.
Finish.
Finish on the stove in a hot skillet with BBQ Sauce.
Serve.
Serve with potato salad or PG Mac with some Green Stuff. You can't go wrong.
Pro Tips.
Finish in hot skillet with some sauce when you are ready to eat.