2-1/2 to 3-pound pork end roast with rib bones, about 6 ribs
1 teaspoon Sea Salt
1 teaspoon freshly ground Black Pepper, coarse
1 teaspoon Old Bay Seasoning
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon sweet Paprika
1/4 teaspoon ground Allspice
2 tablespoons Olive Oil
In a small bowl, mix together seasonings. Wash and pat dry pork roast. Drizzle 1 tablespoon olive oil per side.
Sprinkle half of seasoning mixture per side and gently press to create a char crust. Wrap rib bones in aluminum foil to prevent burning.
Heat gas grill to 350 degrees Fahrenheit or prepare a medium-hot fire in charcoal grill.
Turn heat off on one side of gas grill or move coals to outer edges using tongs.
Grill pork roast over indirect heat for 1-1/2 to 2 hours, until internal temperature reads 150 degrees. 7. Place roast over direct heat and grill for 10 minutes, or until internal temperature of roast is 155 degrees.
Remove from grill and let pork roast rest for 10 minutes. Remove foil and slice pork between bones.
Transfer to serving plate and serve immediately.