Originally Posted by
Greydog
Pretty simple actually. I set it out of the fridge about 3 hours before cooking to let it come to room temperature. I cut between, and close to, the rib bones and the roast and left a hinge of meat attached so the ribs didn't fall off (This makes it easier to remove the rib bones and slice the roast when it's done) Then rubbed the whole thing down with a thin paste of olive oil, finely chopped garlic and black pepper. The receipe advised against using salt in the rub as it draws moisture out of the meat.