Spare Ribs from Mission BBQ feature tender, slow-smoked pork ribs glazed with a tangy, smoky barbecue sauce, offering a succulent and flavorful bite with a caramelized, slightly charred exterior.
Equipments
- Smoker (or charcoal grill)
- Rib rack (optional)
- Aluminum foil
- Tongs
- Basting brush
- Sheet pan or tray
- Meat thermometer
- Small bowl (for sauce)
- Sharp knife
Ingredients
- 2 racks pork spare ribs (about 6 lbs total)
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/2 cup apple juice
- 1/4 cup apple cider vinegar
- 2 cups barbecue sauce (your choice, preferably smoky and tangy)
When selecting pork spare ribs, choose racks with a good amount of meat and marbling for tenderness and flavor. Brown sugar in the rub helps create a caramelized crust, while spices like paprika, cayenne pepper, and chili powder contribute to the smoky and slightly spicy profile. Use apple juice and apple cider vinegar in the sauce to balance sweetness and acidity, enhancing the overall tanginess. Make sure to have a meat thermometer on hand to cook the ribs to the safe internal temperature of 190-203degF for optimal tenderness. Your experience grilling these ribs will be elevated by choosing a smoky, tangy barbecue sauce that closely mimics the signature flavor of the Spare Ribs from Mission BBQ copycat menu.
Instructions
- Preheat smoker (or grill) to 225°F.
- Remove membrane from ribs’ underside.
- Pat ribs dry with paper towels.
- Mix brown sugar, paprika, pepper, salt, garlic powder, onion powder, cayenne, and chili powder.
- Rub spice mixture evenly over both racks.
- Place ribs bone side down in smoker (use rib rack if needed).
- Smoke ribs for 3 hours.
- Mix apple juice and apple cider vinegar in small bowl.
- After 3 hours, remove ribs, place on foil, and spritz or brush with juice mixture.
- Wrap ribs tightly in foil.
- Return ribs to smoker for 2 hours.
- Remove ribs from foil; return to smoker.
- Brush barbecue sauce liberally over ribs.
- Smoke uncovered for 1 hour, basting with more sauce as desired.
- Check for doneness (internal temp ~195–203°F; meat should pull from bones easily).
- Rest ribs 10 minutes.
- Slice between bones with sharp knife and serve.
Substitution
Spare Ribs from Mission BBQ copycat recipes replicate the tender, slow-smoked pork ribs glazed with a tangy, smoky barbecue sauce that creates a caramelized, slightly charred exterior. When a smoker or charcoal grill is unavailable, you can achieve similar results by baking the ribs in a low-temperature oven for several hours and finishing them under the broiler to caramelize the sauce. Your choice of barbecue sauce can vary based on availability; smoky and tangy profiles work best to mimic the original flavor. Use a meat thermometer to ensure ribs reach an internal temperature of 195-203degF for optimal tenderness. Wrapping ribs in aluminum foil during cooking helps retain moisture if a rib rack is not accessible.
Tips
Always remove the membrane from the ribs' underside before seasoning to ensure tender, flavorful meat. Maintain a consistent smoker temperature at 225degF to allow slow cooking, which breaks down connective tissues for optimal tenderness. Use a meat thermometer to verify the internal temperature reaches 195-203degF, indicating perfect doneness. Your ribs will benefit from resting 10 minutes after smoking to redistribute juices and maintain moisture before slicing.
Nutritions
Spare ribs from Mission BBQ provide a rich source of protein essential for muscle repair and growth, along with vitamins B6 and B12 that support energy metabolism and nervous system health. The pork ribs contain moderate amounts of fat, contributing to caloric density and flavor, while the barbecue sauce adds antioxidants from spices like paprika, garlic, and chili powder. You can manage sodium intake by choosing low-sodium barbecue sauce options, especially given the added salt in the rub. This meal offers a satisfying balance of nutrients when paired with vegetables or whole grains.
Storage
Store your leftover Mission BBQ spare ribs in an airtight container or tightly wrapped in aluminum foil to maintain moisture and flavor. Refrigerate the ribs within two hours of cooking and consume within 3 to 4 days for optimal safety and taste. For longer storage, freeze the ribs in airtight freezer-safe bags or containers, where they will keep well for up to 2 to 3 months.
Variation or Alternatives
You can experiment with using a dry rub featuring smoked paprika or chipotle powder instead of cayenne for a deeper smoky flavor. Instead of apple juice and cider vinegar, try mopping ribs periodically with a mixture of beer and honey to add moisture and a subtle sweetness during the smoking process. Swap traditional barbecue sauce for a mustard-based or fruit-infused sauce like peach or blackberry for a unique tangy twist. Consider finishing ribs on a hot grill for a few minutes to develop an extra charred crust, enhancing texture and taste.
Allergies
Spare Ribs from Mission BBQ contain pork, which can be an allergen for some individuals, along with common spices like paprika, chili powder, and cayenne pepper that may trigger reactions in sensitive people. The barbecue sauce often contains ingredients like soy, wheat, or mustard that could cause allergies, so check the label carefully. You should always verify all components and consult with a healthcare professional if you have known food allergies before enjoying this dish.
Why this recipe?
Mission BBQ's Spare Ribs menu is popular for its tender, smoky ribs glazed with a signature blend of spices and barbecue sauce that delivers a perfect balance of sweet and savory flavors. The ribs are slow-cooked to achieve fall-off-the-bone juiciness, making every bite flavorful and satisfying. People appreciate the authentic, rich taste that sets Mission BBQ apart from other barbecue joints. Trying to make a copycat version allows you to recreate that mouthwatering experience at home, tailoring the recipe to your taste and impressing your friends with restaurant-quality ribs.