In a medium saucepan, dissolve honey and sugar in 1 quart of water.
Add to a large pot with 5 quarts water and remaining brine ingredients. Let brine cool completely before adding pork roast. Submerge roast into the mixture, cover, and brine in the refrigerator for 6 hours.
Prepare the grill for an indirect cooking.
Remove roast from brine and pat dry with paper towels.
Combine softened butter with the remaining rub ingredients and apply generously to roast.
Place pork rib roast on the grill and cook for 1-1 1/2 hours over indirect heat. Look for an internal temperature between 145 degrees F. Move roast over to direct heat and sear the roast for 3-5 minutes to create a nice crust. You will need to move the get an even sear.
Once seared, remove roast from the grill and place onto a clean cutting board. Loosely tent with aluminum foil and let meat rest for 15 minutes before carving.
Pork roast will keep in the refrigerator for 4-5 days when stored in an airtight container.