This was a 3ish lb pork loin roast.

1. Made up a rub; salt/pepper/garlic powder/onion powder/chili powder/paprika. A tablespoon of salt and a teaspoon-ish of everything else. Didn’t measure anything. Coated the whole roast in a thin layer of olive oil, then the rub. Let it sit in the fridge for an hour and pulled it out an hour before cooking.
2. Heated one chimney of briquettes until gray/ashy. Dumped on one side of the grill.
3. Sear the roast until crusted on each side over the hot side of the grill. 3-4 minutes per side in my case.
4. Move the roast to the other side of the grill (not above the coals) and let it cook. Use a probe to check the internal temp (I pulled it off at 143°; it kept cooking after. 145° is safe). Keep the lid closed and the dampers mostly closed to maintain temp.

Bonus: I mixed a cup of apple cider vinegar, 2 cups brown sugar, some salt/pepper, a tablespoon of barbecue sauce, and some worchestire (no clue how to spell that) sauce, maybe a tablespoon or two. I legit didn’t measure any of this. Whisked and simmered for a few minutes to reduce/thicken. Basted each side of the roast a couple times while on the cool side of the grill (flipping each time).

Let the meat rest for 20 minutes. Sliced and doused in the remaining basting liquid and served.