Well, the DW and I decided to go out for sushi, so I wrapped up the meat for tonights dinner.
I roasted it uncovered at 335 on a rack, fat side up. I had a thermometer in it and it got up to 165, so I thought I had a wad of shoe leather. I pulled it from the oven and wrapped it up. That's when we went out.
When we got home we sliced it into 1/2"+ chops and the pork was still pink near the bone. The DW said it was very tender and flavorful. so the reheat tonight should be fine.
If anyone was to try it, I would roast at 325 until it reached 155-160, on a pan or sheet to cook the bone side better.
My wet rub was minced garlic, olive oil, salt, pepper and herbs d' provance. I'll let you know how it tastes tonight.