Instructions per Dr. Bill Nettles, aka Doc, aka Daddy, aka brother of THE Tom Nettles:
Total cooking time: 30 minutes per pound.
You want the ribs cut off and retied. Usually that's the way they come if they are in a package, but sometimes the butcher will cut a fresh roast.
Rub the roast with pepper and salt. Place in a roasting pan, ribs down.
Preheat oven to 400F. Cook roast at 400 for 1 hour. Reduce heat to 325 cook another 30 minutes. Cover the left and right sides with Al foil (about an inch on each side) to keep the ends from over cooking and cook at 325 for remainder of time as deemed by weight.
Remove from oven and cover with foil until time to slice and serve. (Roast should set out of oven at least 15 minutes before slicing.)