Rinse and dry: Rinse the turkey ribs under cold water to remove any residue, then pat them dry with paper towels. This step ensures a clean surface for seasoning.

Apply a thin oil coat: Brush the ribs with olive oil or spray lightly. This helps the dry rub stick and locks in moisture while smoking.

Mix the spices: Combine smoked paprika, garlic powder, onion powder, brown sugar, ground mustard, salt, and black pepper in a small bowl. Add chili powder for a touch of heat, if desired.

Rub generously: Massage the seasoning mixture onto the ribs, ensuring every inch is covered. For the best results, let the seasoned ribs rest for 30 minutes at room temperature, or refrigerate overnight for deeper flavor infusion.

Set the temperature: Preheat your Traeger grill to 225°F for low and slow cooking.

Load the wood pellets: Use hickory, applewood, or cherry wood pellets to infuse the turkey ribs with a rich, smoky aroma. Each wood type offers a unique flavor, so feel free to experiment!

Place the ribs on the grill: Lay the ribs directly on the preheated grill grates, ensuring they have enough space for even smoke circulation.

Smoke to perfection: Close the lid and let the ribs smoke for 2.5 to 3 hours, or until the internal temperature reaches 165°F. Use a meat thermometer to monitor doneness without opening the lid too often.

Brush on a glaze: In the last 30 minutes of smoking, apply a barbecue sauce glaze mixed with honey and a splash of apple cider vinegar. This creates a sticky, flavorful finish.

Allow the glaze to set: Close the lid and let the ribs cook for the remaining time, letting the glaze caramelize slightly for a deliciously glossy finish.

Rest the ribs: Remove the turkey ribs from the grill and let them rest for 10 minutes. This step locks in the juices and enhances tenderness.

Serve and enjoy: Slice the ribs into portions and pair them with your favorite sides, like coleslaw, cornbread, or grilled veggies.

If you like a slightly crispy exterior, increase the grill temperature to 375°F for the last 10 minutes of cooking. This adds a perfect charred texture while keeping the ribs juicy inside.