2 tbl kosher salt
2 tbl smoked paprika
1 tbl garlic powder
1 tbl dark brown sugar
Rinse the rack of ribs and pat dry. Generously rub the dry mix into the meat. The back side of the rack does not need the rub except for the meaty flap. Rubbing the bones with dry rub will burn the bones. I like to pull my racks from the refrigerator, season and let them sit at room temperature for an hour prior to smoking.