St. Louis Turkey RibsSteven Raichlen
Other Recipes from Episode 408: Barbecue Takes Flight
St. Louis Turkey Ribs
- Active Prep: 1 1/2 hours for marinating the “ribs”
- Yield: Serves: 2 to 4
- Method: Direct grilling (for precooked ribs)
- 2 1/2 to 3 pounds precooked turkey “ribs” (see Note below)
- Extra virgin olive oil
For Rub #1:
- 3 tablespoons granulated garlic
- 2 tablespoons paprika
- 1 to 2 teaspoons cayenne pepper
For Rub #2:
- 1/2 cup dark brown sugar
- 1 1/2 teaspoons ground cinnamon
1: Arrange the turkey “ribs” on a rimmed baking sheet. Brush each on both sides with extra virgin olive oil.
2: Make the two rubs in separate bowls, using your fingers to break up any lumps.
3: Generously season the turkey with Rub #1, then Rub #2. Refrigerate the turkey and marinate for 1 1/2 hours.
4: When ready to cook, set up your grill for direct grilling (if using precooked ribs) or indirect grilling (if using raw turkey), and heat to medium-high. Brush or scrape the grill grate clean and oil it well.
5: Arrange the turkey on the grill. Grill the turkey until cooked to 165 degrees—3 to 4 minutes per side for precooked turkey ribs; 40 minutes to 1 hour for wings or other turkey parts, depending on the cut. Let rest for 3 minutes, then place on a platter or plates. Serve with the a href=”https://barbecuebible.com/recipe/grilled-coleslaw/” rel=”noopener” target=”_blank”>Grilled Coleslaw.
Note:: Note: Turkey “ribs” are a specialty of St. Louis, and difficult to find elsewhere. They consist of the wing and the scapula, and are quite meaty. The process used to cut them is patented. Here is the source that was used by the Walkers: