have you tried spare ribs ILO baby backs?
i agree with jay though, the rub doesn't necessarily flavor the meat, just creates the flavorful bark. the meat should stand on its own flavorwise other than the smoke that penetrates it.
my method is ALWAYS remove the membrane, season just before putting on smoker (usually very simple seasoning often just salt & pepper), follow the 3-2-1 method but usually with butcher paper not foil. I like to put some honey and brown sugar in during the wrap. I guess I would say that the honey flavors the meat more than anything.