About twenty minutes before cooking the roast, remove it from the refrigerator to take off some of the chill. There’s debate about the trimming the fat. Some folks like to keep the fat cap. Trim it or not, or buy it already trimmed.
Heat a gas or charcoal grill.
Place the roast on a sheet pan. Rub the olive oil all over.
In a small bowl, combine the salt, pepper, garlic powder, paprika, and thyme. Rub the spice mixture all over the roast.
Cook the roast on the hot grill until it reaches an internal temperature of 145°. This should be at least 20 minutes, but may be longer.
Remove the roast from the grill and tent it with foil. Allow it to rest for 10 to 20 minutes before slicing it.
Notes
Store leftovers covered in the fridge for up to 4 days.