1. Pat roast dry with paper towels. If necessary, trim thick spots of surface fat layer to about 1/4-inch-thickness. Using sharp knife, cut slits in surface fat layer, spaced 1 inch apart, in crosshatch pattern, being careful not to cut into meat. Sprinkle roast evenly with salt. Wrap with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.

2. One to 2 hours before grilling, submerge wood chips in bowl of water to soak.

3. Place soaked chips in 9-inch disposable aluminum pie plate and set on primary burner of grill (burner that will stay on during grilling). Position cooking grates over burners. Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Turn primary burner to medium-high and turn off other burners. Scrape grate clean with grill brush.

4. Sprinkle roast evenly with pepper. Place roast on grate with meat near, but not over, primary burner and bones facing away from heat. Open top vents halfway and cover grill, positioning vents over meat. (Initial grill temperature should be about 425°F) Grill roast until instant-read thermometer inserted into thickest part of meat registers 140°F, 1 1/4 to 1 1/2 hours.

5. Transfer roast to carving board, tent loosely with foil, and let rest for 30 minutes (internal temperature should rise to about 150°F). Carve into thick slices by cutting between ribs. Serve, passing salsa separately (if using).