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Take it out of the fridge at least 1. To 2 hours before cooking. That will ensure that it cooks evenly. I just put kosher salt, cracked black pepper amd garlic powder. The fat will render and you can baste after 1/2 hour in oven.
I make a variety of sauces for mine.
Also I pull mine out when a meat thermometer reads 125 in center and 130 on outer section. Cover with aluminum ad let rest for 15 minutes. Run knife around bone to remove then lay flat and slice. Made one last night for a client. Sauce was a red wine Demi. Google that recipe.
Hope that helps.
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