I had these in a 300 oven loosely covered with foil for 4 hours and then uncovered at 325 for another 45 minutes or so. I went to pick the rack up with tongs but the piece I had grabbed just fell off so I did the same with the rest of it.
Rub the uncooked rack with mustard of choice to lay down a base for the pepper to stick to. I used Dijon today but plain old yellow works great. Sprinkle black pepper, salt, and garlic plus whatever else strikes your fancy. I am a big fan of Aleppo pepper so that is on there.