Loosely wrap roast and refrigerate for 1-3 days to dry meat.
hours prior to cooking, remove roast and cut the fat cap back about 90%, leaving attached.
Combine all dry rub seasonings and sprinkle on all sides of roast and under fat cap. Use hands to pat in place. Add more as needed until roast is well coated.
With butcher string tie roast 6 times across the ribs.
Allow roast to sit at room temperature for 5 hours.
Preheat oven to 500 degrees.
Place roast on rack in shallow roasting pan that is just larger than roast and cook uncovered for 30 minutes at 500 degrees.
Decrease temperature to 275 degrees and continue cooking for an additional 15 minutes per pound for medium rare or until internal temperature reaches 125 degrees.
Remove roast from oven, lightly tent with foil, and allow to rest for 30 minutes. Internal temp. will rise an additional 7-10 degrees.
