Combine the rub ingredients. Season the roast all over with the rub, using more on the meaty parts. Allow the roast to stand at room temperature for 30 minutes before grilling.
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Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Grill the roast over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the roast reaches 63ºC, 1½ to 2 hours, rotating and turning over every 30 minutes so the roast cooks evenly. Remove the roast from the grill, tent with foil, and let rest for 15 to 30 minutes (the temperature of the roast will rise 5 to 10 degrees during this time).
Grill the roast over medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the roast reaches 63ºC, 1½ to 2 hours, rotating and turning over every 30 minutes so the roast cooks evenly. Remove the roast from the grill, tent with foil, and let rest for 15 to 30 minutes (the temperature of the roast will rise 5 to 10 degrees during this time).
Meanwhile, whisk the sauce ingredients. Cut the roast into slices and serve warm with the sauce.
