Moroccan-Spiced Pork Loin Roast

Had a couple "oopsies" on this dish, but....
 
First, a PSA for any Eggheads who use the wonderful SmoBot. I noticed last cook it was adjusting kinda slower during startup, and it was looking a little nasty.  I took the top plate off, and, ugh:
 

 
About ten minutes with some hot soapy water, and a Green scrubbie pad thingie, and it's working (and looking) like new.  
 
Cook involves butterflying a 3-lb pork loin roast, dry-brining for 45 minutes at room temp, spreading the inside with a mix of some unusual spices, including allspice, cinnamon, ginger and ground clove, mixed with honey.  The roast is then tied in several spots, and the remainder of the honey mixture spread on the outside.  The commissary only had two roasts in the case, and both were almost 4 lbs (unusual for this kinda roast, they're usually 3 lbs).  When I got home I figured out why, they were pork loin rib roasts, with a rack of ribs on the bottom (I double-checked the package, mine was mismarked).  I decided to go with it, and butterflied the meat above, and spread on the spice mixture:
 

 
Chef John didn't pat his loin dry before spreading it on, and had some real difficulties.  I did pat mine dry, and even microwaved the mixture (carefully, honey seems to go blooie!! if heated too much in the microwave).  I still had some difficulties, and next time will also thin it out with some water.  

I didn't know if I should go ahead and tie the roast up, with the rib bones there; since I was out of twine (d'Oh!) I left it untied.  Prepped some baby spuds, carrots, red onion in olive oil and curry powder (I can't remember who here posted the "Curried Carrots" recipe, THANK YOU as I've made them many times and, after today, know its excellent on other veggies too):
 

 
Set egg at 350º with oak smoke, platesetter legs up, drip/veggie pan on two "ropes" of foil to prevent burning.  Everybody in the pool!  
 

 
(note that I had almost no spice mixture on the outside, it really was hard to work with).  
After an hour I went out to check the internal temp, and the upper flap of meat had curled up!  It temped at 150º, and the bottom half with the ribs, 120º.  I pondered what to do, and decided to pull it and just eat the top portion, and finish cooking the ribs at a later time.  Per the recipe I tossed the veggies in the oil/fat, and cranked the Egg up to 450º for another 20 minutes or so.  


 
I expected the honey-spice mixture to melt and run off, but you can see it instead hardened and sat on top of the ribs (eating the ribs may be another post).  
I cut three slices off the top, curled chunk, and plated with the curried vegetables, a tabbouleh salad I made this morning (and thought was Moroccan, but it's actually a Lebanese dish; they played well together), and a sauce for the pork made with plain Greek yogurt, garlic, and a bunch of fresh mint:  
 

 
Folks, this is the best pork roast I've ever made, hand's-down, and the house smells wonderful.  The curried roasted veggies were good, and the tabbouleh (which has a lot of fresh parsley) a refreshing counterpoint to the fatty pork.  Will definitely be making this again, hopefully with a true pork loin roast sans ribs (I think a tenderloin might come up too dry) with some water added to the spice mixture, and tied this time so it doesn't go all boi-i-ing on me.  Thanks for looking!