I purchased a 8 - bone 5.5 lb pork rib roast. Depending on how many people you are feeding, you can trim it to size. I cut 4 - bones off of this one and froze them for later use

 Coat the roast with the minced garlic, herbs de Provence, salt and fresh cracked pepper. Wrap it tight in plastic wrap then aluminum foil and refrigerate for at least 2 - hrs preferably overnight. Take it out of the fridge about an hour before cooking. Put it in the smoker at 250 deg for about 1.5 hrs until it reaches 120 deg internal temp. I used applewood for the smoke. Let it rest for about 10 minutes. Turn up the heat to 425 deg and put the roast back in the BBQ or the oven until it reaches 145 deg. Approx 20 - 30 min. This will crisp up the outside. Take it out and let it rest for at least 20 - min before slicing

 We served this one with roasted Brussels sprouts

My wife took the leftover pork and diced it up. Marinated it in a version of her Asian sticky wing sauce then pan seared it and we had pork lettuce wraps.