How to Cook Turkey Ribs on the Grill

Lina

Discover How to Cook Turkey Ribs on the Grill for tender, juicy flavor. Avoid common mistakes with expert tips and a foolproof BBQ grilling method.

Prep Time 30

Cook Time 40

Total Time 1 10

Course Main Dish

Cuisine American, BBQ

Servings 4 People

Calories 320 kcal

2 lbs turkey ribs – Choose fresh high-quality turkey ribs for the best flavor and texture.
2 tbsp olive oil – Helps the seasoning stick and keeps the ribs moist during grilling.

A well-balanced dry rub adds depth and bold flavor to turkey ribs. This mix creates a perfect blend of smoky sweet, and slightly spicy notes.
1 tbsp smoked paprika – Adds a deep smoky flavor.
1 tsp garlic powder – Enhances the savory notes.
1 tsp onion powder – Complements the garlic and adds a subtle sweetness.
1 tsp black pepper – Gives a mild heat and sharp bite.
½ tsp cayenne pepper optional – Adds a little extra spice for those who love heat.
1 tbsp brown sugar – Balances out the spices and helps with caramelization.
1 tsp salt – Brings out the flavors and helps tenderize the meat.

If you love sticky caramelized ribs, a finishing glaze takes them to the next level. Apply it in the last few minutes of grilling for a sweet and tangy kick.
½ cup BBQ sauce – Choose your favorite or make a homemade version.
1 tbsp apple cider vinegar – Enhances the sauce’s depth and tenderizes the meat.
1 tbsp honey or maple syrup – Adds natural sweetness and helps create a glossy finish.
1 tsp Worcestershire sauce – Adds a rich umami flavor.
½ tsp mustard – Provides a slight tang to balance the sweetness.

Wood chips hickory, mesquite, or applewood – Adds a smoky depth when grilling.
Fresh herbs rosemary or thyme – Can be added to the grill for aromatic infusion.
Butter or ghee – Brushed on during grilling for extra richness.

Pat Dry the Ribs – Before seasoning, use paper towels to remove excess moisture. This step helps the seasoning adhere and promotes even browning.
Coat Lightly with Olive Oil – A thin layer of oil acts as a binder for the dry rub and prevents sticking to the grill.
Apply the Dry Rub Generously – Coat both sides of the ribs with the seasoning mix, pressing it into the meat for deep flavor infusion.
Let Them Rest – Allow the seasoned ribs to sit at room temperature for 30 minutes to absorb the flavors, or refrigerate them overnight for maximum depth.

For Charcoal Grills: Arrange the coals for a two-zone fire—one side with direct heat for searing and one with indirect heat for slow cooking. This setup allows better control over the cooking process.
For Gas Grills: Preheat the grill to 350-375°F (175-190°C), leaving one burner off to create an indirect heat zone.
For Enhanced Smoky Flavor: Soak hickory, mesquite, or applewood chips in water for 30 minutes, then place them on the hot coals or in a smoker box to infuse the ribs with extra depth.

Start with Indirect Heat – Place the ribs on the cooler side of the grill, bone-side down. Close the lid to allow slow, even cooking.
Cook for 35-40 Minutes – Flip the ribs every 10-15 minutes to ensure they cook evenly and don’t char too quickly.
Monitor the Internal Temperature – Turkey ribs should reach 165°F (74°C) for safe consumption. A meat thermometer is essential to prevent overcooking.

Move to Direct Heat – Once the ribs are almost done, transfer them to the hot side of the grill for a quick sear. This step adds a caramelized crust.
Brush with BBQ Sauce – Apply a thin layer of BBQ glaze and let it set for 2-3 minutes per side, flipping once to prevent burning.
Caramelize the Sauce – Allow the glaze to slightly thicken and develop a rich, glossy finish.

Remove from the Grill – Transfer the ribs to a plate and tent them loosely with foil. Let them rest for 5-10 minutes to allow the juices to redistribute.
Slice and Enjoy – Serve warm with extra BBQ sauce and your favorite side dishes for a delicious, smoky meal.

Keyword BBQ turkey ribs,, grilled turkey ribs, Smoked Turkey Ribs, tender turkey ribs