Excellent! The rub is so delicious….actually, my decision to make this particular recipe with my 1/2 rack of veal was because I happened to have dried porcini mushrooms. The spice mix combination is perfect, with the super aromatic ground porcinis, the chili flakes, the salt, pepper and sugar etc, perfectly balanced and flavorful. I was surprised that no ‚marinating‘ time was included, and was concerned that the flavor wouldn’t absorb. I let the rub sit just for 15 minutes because I didnt have more time, and surprisingly, the flavors had penetrated beautifully. The rest of the instructions were spot on, except of course I had to improvise a bit as I had only a 3 chop rack. HOWEVER, I used the entire spice rub recipe on that smaller rack, so be sure and make at least as much of the rub as indicated, if not more, for a 6 chop rub. Great technique to remove the filet part of the rack, slice the bones apart and grill them to char separately. I did however quickly brown the cut side of the filet because the pink meat with fat sections looked unappetizing. It looked better slightly browned. If I run across another rack of veal on sale again (ha ha, sale rack, get it?), this is the only recipe I’ll need . Absolutely delicious!