I never tried black ops but of all the rubs I have your salt pepper garlic powder is the best, actually gone back to that on steaks too, KISS!
I been doing it low 175° grill temp to 100-105°, pull it cover it crank the grill to 450-500 and put it in the grill grates till it hits 120-125 searing both side, and resting it seems to carry over about 10°, I’ll rest it till it stops the carry over. I’ve ate it hot the nights I grill it, but I love it sliced cold in my lunch. Each night I’ll slice some off and dump some of the juice in a container for the next day