Just got some 2 racks of St Louis and a rack of Baby back ready to sit overnight and soak up some flavor. After the membrane is removed I like to rub mustard real thin on the bone side then a lightish coat of rub all around. I used my viking rub on all 3 racks. I plan to throw them in the smoke box at 11:30 for a 6:00 dinner. BBs will go on at 12:30.