To make the paste: Combine all ingredients in a bowl and mix well.

Trim the roast of excess fat. Slice the bones off in one slab, close to the bone, and tie back in their original position with twine. Spread the paste over the entire roast, top, sides, bottom, etc. Wrap in a layer of cheesecloth to hold the paste to the roast and tie off with twine. Allow to stand at room temperature for 30-40 minutes prior to grilling.

Follow your grill's instructions for using the wood chips, soaked in water. Grill the roast in the barbeque with rotisserie, or oven using indirect heat, slowly at a temperature of 275-300 degrees, until the internal temp is 135 dg for medium rare (3-1/2 to 4 hours). Replenish smoking chips as needed to continue smoking during cooking phase. Remove the roast from the grill and loosely cover with aluminum foil, let stand for 20-30 minutes. The internal temp will rise 5-10 dg. Carefully remove cheesecloth and cut twine holding ribs. Separate the ribs from the body of the roast and slice to your specifications. Add back a rib for anyone wishing one.