I planned on cooking these today with some simple rub but rain has been pretty heavy on the east coast - will start them tomorrow am and decided to marinate them. Trimmed the racks this morning and began marinating in Kirk's Redeye BBQ Mop (pg 74 of Champ BBQ). Two racks will get Kirk's Texas BBQ beef rub (pg 124 of Champ BBQ) with a little twist. I used a mix of smoked Spanish paprika (hot and sweet ~ 5/1) and replaced the cayenne with ancho/chipotle powder (2/1). This rub smells fantastic and has a nice robust taste - I am sure the beef will handle it. The other two will get Mill's Magic Dust. I am going to use rancher briquets with kiawe as the smoke wood.
Mike
Mike