Arrange your fire on either side of the grill and put a drip pan in the middle. If using a chimney-style charcoal starter, just distribute the coals evenly on each side. You can also build a large central fire and then push the coals to each side.
After removing the roast from the refrigerator, allow it to come up to room temperature—from 1 to 2 hours, depending on the size of the roast. Assemble with olive oil, sea or kosher salt, and pepper just before putting the roast on the grill.
Brush with olive oil, and sprinkle with salt and fresh-cracked pepper.
Grill-roast in the center of the grid, over the drip pan, with the grill lid on. Grill roast for about 1 hour and 45 minutes for rare, 1 hour and 52 minutes for medium rare, or 2 hours and 6 minutes for medium. After about 80% of the estimated time has elapsed, check the roast's internal temperature. Don't poke the roast too early, you'll lose precious juices.
After removing the roast from the grill, allow it to rest for 15 to 30 minutes, depending on the size of the roast, so the juices can redistribute within the meat for the juiciest roast you've ever tasted.
For a Boned & Tied Rib Roast, snip the twine that holds the ribs to the roast just before slicing and serving. Separate the meat from the bones, and you have a boneless roast for serving and a delicious rack of beef ribs as a special treat.