The thing about this cut, it is really heavily laden with fat, but the meat doesn't contain much connective tissue.
You want to render, render, render, but overcook and it gets a bit stringy.
For your first time, I think doing a classic is best.
I cook these for about an hour at 150c, to the point where the meat is slipping from the bone.
Pound 6 cloves of galic and a teaspoon of sea salt into a paste, stir in 2 Tbs thyme, the zest of a lemon, plus a teaspoon or two of juice, and 2 Tbs of Evoo.
Score that rack up well, and use the garlic mixture and slather into all crevices and coat.
Have some nice bread ready, and fat is going to drip from your elbows bro...