Pork Chops -- Reverse Sear Skeptic Converted

So, I've been skeptical of the all that I've read about the Reverse Sear and I haven't wanted to monkey around with experimentation on, say, a really nice bone in rib eye.  

Last night, Mrs. HendersonTRKing brought home a couple of nice-ish pork chops and I decided to give the RS a whirl.  Quick rub with McCormick's Bourbon Brown Sugar (didn't want to "waste" the DP on what I thought would be a losing proposition!), stabilized the egg at 275, put the chops on, rolled my unbelieving eyes and crossed my skeptical fingers.  At 120 IT (where I wanted to pull them), they looked pretty pale and unappetizing, so I let them go to what I was sure was a way-too-long 135.  Pulled them off, foiled them next to the egg and got it quickly cranked up to 650.  Seared them for 1 minute then gave them a quarter turn for another 45 secs of sear before flipping them for a final minute of other-side sear.

After they rested a bit, we sat down to what I was convinced would be a dry chewy mess before a dinner of cereal, apologies and an internal "told you so" monologue.  WRONG-O -- they were fantastic.  Juicy, tender, and not overcooked at all.  The entire world is right about the RS and I'm now a convert.  Plan on doing much repenting and reverse searing in the future.  Maybe even that big ol' bone in rib eye I've been lusting after . . .