Cook the stuffing separately from the roast. Cooking with the stuffing in the center or cavity of the roast takes longer and may dry-out the meat.
Cook the roast in a pre-heated oven at 350°. General cooking time is 1 ¼ hours to 1 ¾ hours depending on the number of ribs and thickness of the meat.
Place a tin foil ball or a firm fitting tin can (label removed and washed) in the center of the roast. Both methods will help in retaining the shape of the roast and help it cook more evenly. If using a can it will create a chimney effect that can help the meat cook more quickly and circulate the hot air in the oven.
Season the roast to your liking. I use a combo of dried lemon peel, granulated garlic, fresh ground pepper, meat tenderizer, Spanish paprika, minced onion and sea salt. These are all one tablespoon measurements except for the lemon peel and sea salt which are 1/2 teaspoon measurements. Combine all seasonings in a zip top bag and shake until well mixed. Place a small piece of tin foil as a cap over the tip of each of the bones. Allow the roast to rest on the kitchen counter for twenty minutes before cooking.
Use a meat thermometer. When the internal temperature reaches 140° to 145° the roast can be removed from the oven. Keep in mind that when the roast is removed from the oven and is resting before carving, it will continue to cook a little more and allow the juices to come back to the center of the roast.
After cooking remove the roast from the oven and allow it to rest at least 10 minutes before slicing.
Slice the roast between the ribs allowing approximately one rib per serving or more if serving real hungry firefighters.