• Remove any silver skin from the meat and any thick layers of fat.  Do not trim off all the fat as it will help baste the meat as it cooks.  
• Place the roast on a large platter or tray and sprinkle the entire surface with the rub.  Massage the seasoning rub into all the cracks and crevices of the meat.  Cover and refrigerate for at least 1 hour, preferably overnight.  When ready to grill the roast, remove it from the refrigerator and allow to sit at room temperature for 1 hour.

For a charcoal grill: 

•  Set the grill for a 2-zone heat.  If using a gas grill heat the grill to high.  
• Place the roast on the hot zone of the grill and sear one side for  6-8 minutes.  Spray any flare-ups with water as needed.   Turn the roast over and sear the other side for 6-8 minutes. 
• Move the roast to the cooler heat zone of the grill and cook for another 6-8 minutes.  Flip the roast and cook for another 6-8 minutes.  Continue cooking and turning until an instant-read thermometer reaches 130°F when inserted into the thickest part of the roast.  

For a gas grill:  

• Heat the grill to high.  Place the roast on the hot zone of the grill and sear one side for  6-8 minutes.  Turn the roast and sear for another 6-8 minutes.  Lower the heat to medium-high and continue to cook flipping the roast every 6-8 minutes until an instant-read thermometer reaches 130°.  
• Transfer the roast to a cutting board, tent with foil and allow to rest for 10 minutes.  To carve the roast, cut it in half where the roast makes a natural angle.  Slice each section against the grain into thin slices.