Srf rack of pork help

Picked up 2 racks of pork from snake river farm.

What should I do with it? Plan of tossing in smoker but do I brine it or just a good rub and into smoker over cherry?

Also I read a few post and it seems people now taken it to 145 and pull it. Is this the new standard or recommend temp?

Can’t wait to cook it

Yeah it’s bone in lion , they call it rack of pork.

I was thinking the same thing but wanted to see what others thought.

Thanks my man.

I’ll report back Sunday when I cook it. Should I pull at 145 or is that the serving themp after rest