Well hey, I'm pretty confident about this one
Only thing that threw me off a little, was when I went to score the fat, before searing, the little fat squares started falling off.... So I said, fine then. Pulled them all off, and reseasoned that side. Dried it well, then coated it with a little Mayo, and torched it I think it looks and smells great ! Plus, without even slicing it, I can tell it is not rubbery or dried out all.
Will report back with my 1-10 rating after I have some for breakfast.
Oh, and now I have a rack (cut in half to fit) of baby back pork ribs going for 21 Hrs @ 150... Will report back on those too.
Thanks again for all of your input.