All good info above-just be aware of the stall around 160*F+/- and you may get another in the high 180's. Done when the bone pulls clean somewhere around 200*F+/-. And here's tip I use with the dome thermo-I rotate it such that my target temp is at 12 o'clock. That way all I have to do is eye-balll how close to vertical the needle is for any given cook temp. FWIW-
Skiddymarker has it right (an opinion and we all know what those are worth)-season with fresh ground pepper and kosher (or sea) salt some rosemary and keep it low&slow to the desired finish temp-I see about 25 mins/# at 250*F on the dome-Great eats. Enjoy the journey and end results!