Dry brined roast pork cooked on the BBQ is an easy way to feed a bunch of people. The dry brine ensures the meat is moist and well seasoned and who can resist anything done on the grill.
If you don't like my dry rub use yours. Just make sure you don't use more salt. It will be well seasoned from the dry brine. If you didn't have time to dry brine use whatever you want. You are in control here!
Cook the pork to an internal temperature of 135F. The temperature will rise another 5 degrees or so while the roast rests. This follows health guidelines. The days of cooking pork to 160F are gone. Google it!