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With a good cut of meat i always keep it simple. Salt, pepper, garlic. Reverse Sear method, roast at @ 250 till around 120 degrees. Take off egg, rest. Raise egg temp to 500 and sear. If you are going to spend the money on good meat you want to taste the meat, not the rub/seasoning
Henapple, like you I have done it with and without the bone.
To me, when done without the bone, i can sear all around when i do the reverse sear. With the bone in place, not so. So now I buy without the bone, why pay for it.
Or you can buy it and get tasty beef ribs .....
Its all good. ribs make excellent apps during the libations part of the cook.
Large and Small BGE, Blackstone 28 and a baby black Kub.