I'm a St. Louis snob, they are my favorites and I'll tell ya how I do them.
No need to remove the membrane, it'll basically cook off and it helps hold the racks together and retain more moisture.
Rub them with whatever ya like, no boundaries.
Fire up your grill, 225°-275°, anywhere in that range is good.
I like cherry, apple, hickory and oak for smoke, and often mix woods.
Cook bones down the whole time.
I sometimes spritz or mop, but not always.
I don't wrap, no 321, 311, 221 or anything like that, just bide my time and let'em cook.
I don't glaze unless by special request.
Average time is right about six hours give or take.
I go by the Pop, Bend and Crack test for doneness.
When I see the bones have popped out the end of the meat, and the meat has settled between the bones showing an undulating appearance like corrugated metal siding.
Then I pick the rack up with tongs and if it bends easily and the bark cracks I know they're ready to go.
Generally this method yields me a perfect Light Tug bite.
