Sorry for the expensive lesson. I know your pain. I do it similer to others. 500 for 10-15 for a small roast, up to 30 for a large one. 300 till it hits 120 in the thickest part and rest for at least 30 minutes. Even a full eight bone will seldom need more than 2 1/2 hours. It will not cool off too much and does not need to be served sizzling hot anyways.
Good luck on your next one.
