I have a (getting smaller)list of things I want to try on my CS. Mesquite wood was one of them. A coworker w/ a CS-09 likes to use mesquite on his ribs so this w/e I thought I would try it.
I should mention that I never have knowingly sampled anything cooked with mesquite. Not a popular practice here in the Lexington BBQ belt.
First thing I noticed at about 225 (oven temp) was the smell. A little strange for me but not unpleasant. Unique.
Pulled on schedule, sauced, foiled and put back for one hour at 300. Removed for supper. This time they are smelling good - still unique tho.
First bone or two - not sure I like it. After half rack I getting used to it - not bad. Different. Wife had same reaction.
For me - mesquite is an acquired taste. I'll do it again sometime but not often. It's unique flavor walked all over the rub and sauce - not in a harsh way - just firmly unique. I was thinking these might benefit from finishing on grill - some char taste to balance the mesquite.
Last note: I don't think I'd smoke ribs with mesquite for company. Unlike hickory/pecan, there's got to be a portion of folks that won't like mesquite.
edit: I just used one small piece (1oz or so)
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