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Mike Morin's Recipe for Smoked Ribs - New Hampshire Magazine


New Hampshire Magazine
The retired WZID radio host shares his secrets for finger-licking ribs
July 21, 2021
This crowd-pleasing ribs recipe was passed along to me by my former boss at WZID, Pat McKay. It’s best made on a warm, sunny afternoon when you can carve out about four hours to luxuriate in the sights and smells of slow-smoking pork ribs. Adult beverages are optional, but encouraged. 
Photo by Susan Laughlin
The Ribs:
(baby back or St. Louis-style)
about 3 pounds each
3 tablespoons ancho chili powder
3 tablespoons Mexican chili powder
2 tablespoons ground coriander
Directions/Part 1: Prep and Slow Cook
Use a knife at back of the rack and carefully separate and remove the membrane from the bones, working from top to bottom. Use a paper towel to get a firm grip. Now, generously coat both sides of the ribs with the rub mixture and place them in a rib rack that fits in an oven roasting pan. ....

United States , Pat Mckay , Susan Laughlin , Mike Morin , Big Green Egg , King Arthur Flour , Deerfield Fair , ஒன்றுபட்டது மாநிலங்களில் , பேட் மகே , சூசன் சிரிப்பு , மைக் மோரின் , பெரியது பச்சை முட்டை , கிங் ஆர்தர் மாவு , தீர்ப்பியல்ட் நியாயமான ,