Dr. BBQ’s Veggie Barbecue “Ribs”

Truck driver turned chef and BBQ pitmaster Ray Lampe, also known as “Dr. BBQ,” shares his recipe for vegetarian “ribs” made of portobello mushrooms. This is a healthy dish with that same great smoked flavor.

Note: This recipe makes more rub than is needed, so store the rest in an airtight container for future use. You will definitely want it on hand!

Dr. BBQ’s Veggie Barbecue “Ribs”
Serves 4


1/4 cup raw sugar
3 tablespoons kosher salt
3 tablespoons paprika
2 tablespoons chili powder
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon cayenne
½ teaspoon cinnamon
1/2 teaspoon nutmeg
4 large Portobello mushrooms
Virgin olive oil
1 cup barbecue sauce


1. In a medium bowl, combine sugar, salt, paprika, chili powder, onion, garlic, cayenne, cinnamon, and nutmeg.

2. Prepare the grill to cook direct over medium heat. Remove the stems and scrape out the gills of the mushrooms, leaving the edge intact. Cut each Portobello into 5 strips, leaving the end of the rim intact like a fan. Brush lightly with oil and season liberally with rub.

3. Grill the mushrooms, turning occasionally, until they are browned and tender, about 12 to 15 minutes. Brush them on both sides with barbecue sauce and cook just until the sauce is caramelized.


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