I put a dry rub on this roast/backstrap after I had cut 1/4 in deep slits all around. The slits let the dry rub penetrate the meat better. I grilled this over a charcoal grill and used mesquite wood chips to add the smoke flavor.
Dry Rub.
3 TBS sea salt
3 TBS black pepper
4 TBS brown sugar
2 TBS paprika
3 tsp garlic powder
3 tsp onion powder
2 tsp ground mustard

Mix all ingredients, I put this mix in an empty spice shaker. After cutting the slits in the meat rub this into the meat and slits on all sides.
Soak 1 cup wood chips in water for at least a half hour, then wrap them in aluminium foil and poke some holes in the foil to let the smoke escape.
When the charcoals are gray place the wood chip packed foil on them and put the meat on the grill.
DO NOT put the meat directly over the fire. Put the coals on one side of the grill and put the meat on the other side. Put the lid on and after 15 minutes turn meat over and cook another 15 minutes.

I cooked this whole and then sliced it after it cooked.

To complete this meal I stuffed a red sweet pepper with slivered ham and pepper-jack cheese and grilled it also. Troy made the shrimp Alfredo.