Pat dry the ribs using a paper towel. Removing excess moisture helps the seasoning adhere better and promotes an even crust.

Trim any excess fat or membrane to ensure tenderness and better absorption of flavors.

Coat the ribs with olive oil and lemon juice to lock in moisture and tenderize the meat.

In a small bowl, mix the smoked paprika, garlic powder, onion powder, black pepper, salt, brown sugar, and cayenne pepper (if using).

Generously coat the turkey ribs with the seasoning blend, ensuring every inch is covered. Press the seasoning into the meat for maximum flavor penetration.

Let the ribs rest for at least 30 minutes at room temperature, or refrigerate them for up to 4 hours for deeper flavor infusion.

Set up a two-zone cooking system by heating one side of the grill to medium-high (375°F) for direct heat and leaving the other side on low or unlit for indirect heat.

If using a charcoal grill, add hickory or applewood chips for extra smoky flavor. If using a gas grill, place a smoker box with wood chips for enhanced depth.

Start with indirect heat – Place the ribs on the cooler side of the grill and close the lid. Cook for 25–30 minutes, flipping occasionally for even cooking.

Move to direct heat – Transfer the ribs to the hotter side to develop a crispy, caramelized crust. Grill for 5–7 minutes per side, brushing with BBQ sauce or glaze if desired.

Check for doneness – Use a meat thermometer to ensure the ribs reach an internal temperature of 165°F for safe consumption.

Let them rest – Once done, remove the ribs from the grill and let them rest for 5–10 minutes to allow the juices to redistribute, ensuring maximum tenderness and flavor.