Indirect grilling is a barbecue cooking technique, by which placing veal or lamb to the side of the heat source instead of directly over the flame as is more common. Indirect grilling is ideal for cooking whole cuts (ie. rack, striploin, top butt etc.) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275-350 °F) and allows for an easier introduction of wood smoke if desired for flavoring.
For a porcini mushroom rubbed veal rack begin by rubbing extra virgin olive oil over a whole veal frenched rack (6-7 ribs exposed) followed by rubbing a mixture of fine ground dried porcini mushrooms, ground red pepper flakes, kosher salt and ground black pepper evenly patting over rack.
Grill veal over direct heat, turning occasionally until browned all over, approximately 15-20 minutes. Move veal to indirect heat placing bone side down, turning every 20 minutes or so, until a temperature of 115 degrees F is achieved at center of loin.
Transfer veal rack to a cutting board and let stand for 5 minutes. Slice between bones and assess desired doneness, should you prefer a more crisp and charred chop simply return to grill over direct heat 1 minute per side.