I marinated with Allegro marinade, then rubbed it down with spricy brown mustard, coarse black pepper, and salt. I have two more half racks in case this turns out terrible. Lemon pepper seasoning. Sounds wierd, but when it cooks it cooks out the alot of the lemon and turns out some of the best ribs. The old faithful rub. Any thought about using marinade or spicy brown mustard?