Trim any silvery membranes off the surface of the meat. Presa usually requires very little trimming. Apply the salt+rub evenly on both sides, and let the meat rest in the fridge for a few hours, or preferrably overnight.
Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Place the meat on the indirect side and close the lid. Let it cook like this for roughly 30 minutes. Now remove the lid and get the fire real hot. Sear it on both sides a few minutes. It is done when the inner temperature is 133-136° F (56-58° C). Leave it to rest a few minutes, then slice against the grain and enjoy.