Step 1

Drain and wash your jackfruit in a colander. Press the hard ends of the jackfruit and separate any seeds you find under the cold water.

Step 2

Add your washed jackfruit along with vegetable stock, soy sauce to a small or medium sized saucepan and use cold water to cover the jackfruit (about a cup of water). Bring to a boil, then reduce heat and allow to simmer for 20 minutes.

Step 3

Now in the bowl of a stand mixer or mixing bowl add gluten, protein powder, mushroom seasoning, onion powder, garlic powder, smoked paprika, and cumin. Mix the dry ingredients together.

Step 4

Once the jackfruit is done simmering, drain the liquid from your jackfruit. You can pour the jackfruit through a colander into a mason jar.

Step 5

Add the jackfruit to your mixing bowl along with the gluten and seasonings and turn on slow mix to combine.

Step 6

Add ½ cup of your remaining broth from the jackfruit to the mixer while mixing. Allow to mix together, knead and combine for around 5 minutes. (if you don’t have ½ cup of broth left you can add water, or more vegetable stock.

Step 7

Your mixture should now look very meaty! Add your tapioca starch and oil (you can use chili oil to add some spice.) Knead together on 2-3 speed for 5-10 more minutes. Your mixture should look slightly wet. If needed add more broth about a teaspoon at a time.

Step 8

Remove from the bowl and knead together by hand until fully combined. Flatten mixture into a long rectangle about the width of your hand and 3x as long!

Step 9

Remove outside of lemon grass and cut into 3 even sized pieces for your “bones.” On your “rib meat” place your “bones” about 1-2 inches apart covering only half. Fold over your meat and press together. Wrap in parchment paper, and allow to rest refrigerated for at least 1 hour to overnight.

Step 10

After your meat has rested mix together your dry rub seasonings and cover the entire outside of your ribs, rubbing into the meat.

Step 11

Prepare your grill. For a charcoal grill, you can use real wood chunk charcoal along with a steam box. For a steam box, you simply use a foil pan filled with water placed next to the hot coals. This will create moisture in the grill and help regulate the grill temp. You can create a hot zone and a steam zone in the grill by placing the charcoal in only half of the grill.

Step 12

Once your grill is ready and grates of been oiled, temp between 250º and 300º Fahrenheit place your rib meat on the cool side above the water pan, cover and let grill for 45 minutes, flipping half way through. After 45 minutes flip your ribs to the hot side above the grill to sear for 1-2 minutes per side.

Step 13

After you got your sear, while still on the sear side of the grill brush with your favorite bbq sauce. You can use a 50/50 mixture of sweet BBQ sauce and ketchup. Slice between rib bones and enjoy!