Thanks guys! That roast turned out nicely and I won't hesitate to buy one of those again. It certainly made me reconsider adhering to those minimum bone count rules of thumb that are widely repeated all over. If you keep an eye on the internal temperature continuously with a thermometer in the roast the whole time and pull it off the heat when it's just below medium rare, you'll be fine. That small roast cooked quickly, just under two hours in the grill, so I'd definitely go with keeping an eye on the thermometer over the traditional X minutes per pound method.
I made the gravy in the aluminum pan after I moved the roast onto that white platter to rest. I aggressively simmered the gravy a lot harder than I ever have because I was under the gun to get it done, eat, and drop off that plate at the friend's place on the way to work and the clock was ticking. The gravy reduced beautifully into a nice thick, smooth, rich, dark coloured sauce. It was the best gravy I've ever made so I'll have to keep that in mind for future reference. A good gravy on everything can really make a meal great.
The friend is slowly recovering but he needs to take it easy. He picked up some football injuries over the summer and then compounded them by being a klutz and banging himself up more...