Looks like you cut most of the hard fat from between the flat and point. I've never seen one trimmed up like that.
As you're seeing we all go by probes like butter not temp. The temp probe is only used for temp till you start probing then you probe every 15-30 till it probes like butter everywhere.
Personally salt and pepper or a very slight variation is all you need for rub.
If you cut against the grain you should have it look like this: