Did my first bone in (have done a few bone outs before) and was not as impressed with the results as I expected. First, the loss due to bones was much more than I guess I expected. A 4-rib did not go as far as I expected (although no one went hungry!). This combined with Costco selling the bone outs for less than a dollar more than bone in (prime) makes it tough to justify paying Costco that much for the waste.
secondly, and most important to me, I think having the exterior finish being 360 on the roast is a good reason for bone out versus bone in. Felt like as we got down into the roast it was good, but without the real flavor of the crust (we did a mustard garlic rub with mesquite and oak wood).
Finally, temp still jumped around (diff temps in roast during cooking) on me just like the bone out, but when rested, pretty good ocnsistency in finish thoughout.
Anyway, results were incredible, either way. I know the bone in is prettier on the table, but I think I will fall into the bone out for future cooks!
Happy Holidays to all!