howdy, guys - today's my #2 son's 17th birthday and we had been planning on some beef ribs on the smoker but the weather took a bad turn. instead, we bought two baron of beef roasts and i am doing them in a standard roaster in the oven. it's a plain old roasting pan very similar to this: i couldn't help myself from sticking with someting that's been working, so i brushed on a little mustard and applied a good helping of my no salt no sugar brisket rub, which is a variation on MIKEY'S no salt no sugar rub. here's the recipe: 1 tbsp mrs dash table blend 1 tbsp granulated garlic 1 tbsp chopped freeze-dried chives 1 tbsp dried basil 1 tbspchili powder 1 tbsp paprika 1tsp worcestershire pepper 1 tsp cumin 1 tsp coriander seed 1 tsp ground mustard powder 1/2 tsp red pepper flakes 1/2 envelope unsweetened black cherry kool-aid i placed these roasts (total of about 3.75 lbs) on a rack in the roaster and then laid some sliced onions on top. one roast had a nice fat cap on top and i scored it. the other roast had a fat cap along one side and i left it alone. in the bottom of the roasting pan (below the rack) i put a little red wine (austrialian shiraz) and a couple of beef boullion cubes that will mix with the juices that are going to run out (i would ahve preferred beef stock over boullion cubes, but we don't have any today); finally, i put a little worcestershire sauce in with the wine. i also laid some slices of onion across the tops of the roasts. for the moment, i am cooking them in the oven at 300 degrees with the lid on. any advice on cooking temperatures and times, basting, finished temperatures, things to do while they are roasting and things NOT to do would be appreciated. i've done roasts before and have a great method for roasts in the crock pot, but it entirely different from what i am doing now. judging from the smells coming from the kitchen it sounds like i am on a good track, but all advice would be appreciated i am especially concerned about tempreatures and times. our goal is a tender, juicy roast dinner that is somewhere between scliceable and pullable.