Here's the rub:
2 TBS Vegetable Oil
4 teasp whole grain mustard
1 teasp dried rosemary, crushed
1/2 teasp kosher salt
1/2 teasp black pepper
Coat rack with oil rub and then coat the rack with cracker or bread crumbs. Put racks into a pan and cover the bones with some tin foil. You can see in my picture below what happens if a bone is not covered! Sizzle!
Thanks to my devotion to Barbara Kafka I roast in a 500 degree oven. If the rack is at room temperature and the oven is blazing at 500 degress you will roast exactly for 20 minutes. Pull from oven and let sit 5 minutes minimum. Cut and serve. If you don't trust me on that, use a thermometer and roast until it read 138 degrees for a nice medium rare chop. The chops will continue cooking after you take them out and will reabsorb the juices. This is a critical step that also gives you more time to put on the final touches for other dishes or reheat your oven dishes before serving.