OK - I cooked them on Sunday, and here's what I did:
Prep - left them whole, both racks were probably started at about 5 lbs, with about 1-1/2 pound of trimmings that were included in the package with them (one chunk of sternum - still had a nice layer of meat attached, and a flat chunk of mostly meat - I suspect, trimmed from the inside). Membrane had already been removed. Other than what was included with them, I did not trim any further.
Rub - Made a low-heat rub, by starting with the "Texas Sprinkle" and modified as follows:
1/3 Cup Kosher Flake Salt
1/4 Cup Sugar-in-the-Raw
3 Tbsp Chili Powder
2 Tbsp Black Pepper
1 Tbsp Granulated Garlic
2 Tbsp Granulated Onion
1 Tbsp dried Thyme (crushed in Mortar/pestle)
Note that I omitted any Paprika and Cayenne, and added a little sugar.
Chill - Applied moderate coat of rub, worked it in (rubbed it into the meat), and refrigerated for about two hours. I used-up nearly all of the rub on both racks of ribs and the pieces.
Smoke Wood - Used two large chunks of Pecan and two smaller chunks of Apple
The Fire - Standard Start with Smoke Wood burried in the unlit coals
Cooked for about 6 hours total at 225-275°F:
4-hours bone-side down
flipped and cooked for another 2 hours
Rested for an hour on a jelly-roll pan, covered in foil.
Served "dry" with sauce on the side, Brussel Sprouts steamed in chicken stock, a little sun-dried tomato filled pasta with Parmesan, and a bottle of Paulaner Oktoberfest beer to wash it down.
Got a nice smoke ring and good over-all reddish-brown color, and really good flavor. Liked gnawing on the pieces. Will definitely do these again!
