Baby back ribs

Well, here’s my 2¢ worth.
First off, no mesquite will ever befoul my smoker. I use pecan.
Second, I am a membrane remover.
Third, I brine my ribs for 1 hour before smoking them.
Fourth, I grind my own chilies for my dry rub. I add ground white pepper, but I use only a very little for the rub. Ribs should taste like meat, not seasonings.
Last, putting sauce on ribs is like putting A-1 Steak Sauce on filet mignon. It’s downright un-American!