No measurements but I use: Hungarian Paprika, Urfa chili, cayenne, cumin, granulated onion, granulated garlic, salt. I start off by rubbing the rack down with a splash or two of bourbon followed by a little brown sugar then the rub. Of course I've already peeled the membrane but I just salt the underside. I let them sit about six hours before going into the smoker for five to six hours.
As I knew @Okiebob to be a man of good taste, unsurprisingly my rub recipe is nearly identical. I use ancho chili in lieu of Urfa, plus it gets sumac and a bit of black pepper. I have done the bourbon thing, but then I end up drinking bourbon from the bottle and risk passing out taking a long nap in the middle of smoking. So I usually stick with a beer wash.
I'm just the opposite, I'm always like damn I opened that bottle over a year ago I better use it before it goes bad...
