How to Smoke Turkey Ribs
Learn How to Smoke Turkey Ribs to perfection with this easy guide! Get juicy, smoky, tender ribs with pro tips, the best seasonings, and wood choices.
Ingredients
Main Ingredients:
- 2 –3 lbs turkey ribs – Fresh bone-in turkey ribs work best for maximum flavor and moisture.
- 2 tbsp olive oil – Helps the seasoning stick while keeping the ribs juicy.
Flavor-Packed Dry Rub:
- A well-balanced dry rub enhances the smoky richness of turkey ribs while creating a delicious crust. Here’s what you’ll need:
- 2 tbsp smoked paprika – Infuses a deep smoky undertone.
- 1 tbsp brown sugar – Adds a subtle sweetness and promotes caramelization.
- 1 tbsp garlic powder – Delivers a robust savory taste.
- 1 tbsp onion powder – Rounds out the umami depth.
- 1 tsp black pepper – Enhances the seasoning with a mild kick.
- 1 tsp kosher salt – Essential for flavor balance and moisture retention.
- ½ tsp cayenne pepper optional – For a bit of heat.
- ½ tsp dried thyme – Adds a touch of earthiness that pairs well with smoke.
Wood Chips & Smoking Essentials:
- Hickory or applewood chips – Hickory provides a bold smoky punch while applewood offers a milder, slightly sweet aroma.
- Meat thermometer – Ensures perfect doneness; target internal temperature: 165°F.
- Water pan optional – Helps maintain moisture inside the smoker for extra juiciness.
Instructions
Prep the Ribs for Smoking
- Pat the turkey ribs dry with paper towels to remove excess moisture. This helps the seasoning adhere better.
- Coat with olive oil, rubbing it evenly over the ribs to act as a binder for the dry rub.
- Generously apply the dry rub, making sure to cover all sides. Press the seasoning in for maximum flavor absorption.
- Let the ribs rest for at least 30 minutes (or refrigerate for up to 12 hours) to allow the flavors to penetrate the meat.
Prepare the Smoker
- Preheat your smoker to 250°F (121°C). Keeping a consistent low temperature ensures the ribs cook slowly and remain juicy.
- Choose your wood chips wisely:
- Hickory – Bold, strong smokiness (great for BBQ lovers).
- Applewood – Mild, slightly sweet, and pairs beautifully with turkey.
- Pecan – Rich, nutty aroma for a unique smoky twist.
- Add a water pan to the smoker if possible—this keeps the air moist, preventing the ribs from drying out.
Smoke the Turkey Ribs
- Place the ribs directly on the smoker grates, bone side down, and close the lid.
- Smoke for about 2 to 2.5 hours, maintaining a steady 250°F temperature.
- Check for doneness using a meat thermometer—the internal temperature should reach 165°F for safe consumption.
Optional: Sauce & Finish
- If you love sticky, caramelized BBQ ribs, brush on your favorite BBQ sauce during the last 30 minutes of smoking.
- Let the sauce set and slightly thicken in the smoker for an extra layer of smoky sweetness.
Rest & Serve
- Remove the ribs from the smoker and let them rest for 10–15 minutes to allow the juices to redistribute.
- Slice and serve with your favorite sides—think coleslaw, baked beans, or cornbread!
Notes
Nutrition Information (Per Serving):
- Calories: 320
- Protein: 35g
- Total Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Cholesterol: 110mg
- Sodium: 480mg