For our ATBBQ steak grilling class, we use that rub and then sear each side on a 640 at 450 degrees using a cast iron griddle on the left side near the firebox with the diffuser plate out. Then we transfer it to the right side of the smoker on the standard grate, and smoke it to the desired doneness which we feel is 135. Now we use the 1 inch Creekstone rib eye for this but I believe you could do the same thing with one of those bone in monsters.
But Moose, it would be hard to top what you did. Yours looks perfect.
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a cool fold up camping grill, Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.