I prefer to do em at 200 until the interior is about 10 degrees under my desired final temp, take it out of the oven cover it with foil, then crank the oven as high as it will go, and once the oven reaches temp uncover, put it back in for 5-10 minutes till I've got the carmelization/rendering of the exterior fat I wantEver try the 500 degree method? I did. It really works. IIRC it's something like preheating the oven to 500 degrees and then cook 5 minutes for each pound of meat. THEN you let it sit for 1-1/2 hours OVEN DOOR CLOSED and NEVER ONCE OPENED until done. All the rubbings, seasonings, etc. don't change.