Best Smoked Turkey Ribs Recipe
Discover the Best Smoked Turkey Ribs Recipe! Juicy, flavorful, and easy to make, these ribs are perfect for BBQ lovers and healthier dining. Try it now!
Ingredients
Main Ingredients
- Turkey Ribs: 2–3 pounds of fresh or thawed turkey ribs trimmed and ready for smoking. These are the star of the dish, so look for meaty cuts.
- Olive Oil: 2 tablespoons to help the seasoning adhere to the ribs and lock in moisture during smoking.
- BBQ Rub: 3 tablespoons of your favorite store-bought or homemade BBQ spice mix. Look for one with a balance of smoky sweet, and spicy notes.
- Smoked Paprika: 1 teaspoon to enhance the smoky flavor even before the smoking process begins.
- Brown Sugar: 1 tablespoon for a touch of sweetness that caramelizes beautifully during cooking.
- Garlic Powder: 1 teaspoon for a savory depth that complements the turkey’s natural flavor.
- Salt and Black Pepper: Adjust to taste for a perfectly seasoned base.
For Smoking
- Wood Chips: 2 cups of applewood hickory, or cherrywood chips, soaked in water for at least 30 minutes. These add that signature smoky aroma and flavor.
- Water Pan: To maintain moisture and prevent the turkey ribs from drying out.
Optional Glaze
- Honey: 2 tablespoons for a glossy sweet finish.
- Apple Cider Vinegar: 1 tablespoon to balance the sweetness and add a tangy kick.
- Soy Sauce: 1 teaspoon for a hint of umami richness.
Instructions
Prep the Turkey Ribs
- Rinse the turkey ribs under cold water and pat them dry with paper towels. Removing excess moisture ensures the seasoning sticks properly.
- Rub the ribs with olive oil to create a sticky surface for the spices.
- Generously season the ribs with the BBQ rub, smoked paprika, garlic powder, salt, and black pepper. Don’t forget to massage the spices into every nook and cranny for maximum flavor.
Prepare the Smoker
- Preheat your smoker to 225°F (107°C). This low-and-slow temperature is key to tender, flavorful meat.
- Add your soaked wood chips (applewood, hickory, or cherrywood) to the smoker box or directly onto the coals. The choice of wood will influence the flavor profile, so pick one that complements turkey’s mild taste.
- Place a water pan in the smoker to maintain humidity and prevent the ribs from drying out.
Smoke the Ribs
- Arrange the seasoned turkey ribs directly on the smoker grates, bone-side down. Ensure they’re not overlapping to allow even smoking.
- Close the smoker lid and let the magic happen. Smoke the ribs for 2.5–3 hours, checking occasionally to ensure consistent heat and smoke flow.
Add the Glaze (Optional)
- If you’re using the honey glaze, mix honey, apple cider vinegar, and soy sauce in a small bowl.
- Brush the glaze over the ribs during the last 30 minutes of smoking. This step adds a shiny, caramelized finish with a touch of sweetness and tang.
Check for Doneness
- Use a meat thermometer to check the internal temperature of the ribs. Turkey ribs are perfectly cooked at 165°F (74°C). For extra tenderness, you can let them reach up to 175°F (79°C).
- The meat should be juicy, tender, and slightly pulling away from the bone.
Rest and Serve
- Remove the ribs from the smoker and let them rest for 10 minutes. Resting allows the juices to redistribute, ensuring every bite is as flavorful as possible.
- Slice between the bones for individual servings and plate them up.
Notes
Nutrition Information (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 85mg
- Sodium: 420mg
- Total Carbohydrates: 8g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 38g