24-48 hours prior to cooking, cover the roast on all sides with copious amounts of salt and pepper.
Let the roast rest in the refrigerator uncovered.
An hour or two prior to cooking, apply the rub to all sides of the roast.
Let the roast rest at room temperature until cooking.
Heat the oven, grill or smoker to 225 degrees.
Place the roast on the cooking rack, bone side down. If this is the oven, use a sheet pan with a cooling rack (or a roasting pan.) If using a grill or smoker, the roast can be place directly on the grates.
Cook the roast until it reaches about 5 degrees lower than the desired ending temperature.
Take the roast off the grill and cover with 3 layers of aluminum foil.
Wrap the foiled roast in a towel or blanket for insulation. Let the roast rest for 30 minutes.
After 30 minutes of resting, preheat a grill or pan to very hot. (My searing station hits 850 degrees F.
Briefly sear all sides of the meat, about 10 minutes in total