You need a good meat thermometer. Almost any spices are good, even just salt and pepper. But a nice crust kicks ass.
You'll need the thermometer to cook it medium rare throughout. You can't cook a standing rib on the fly, you'll cook the life out of it and dry it out. There are formulas that tell you what temperature to cook and for how long for the weight of the cut. They're bullsh1t. You absolutely need a thermometer if you want it to turn out it's best.
Good luck, my man. You made me hungry!!!
