Perhaps the rub and sauce are not the culprits. I have cooked ribs with only salt and pepper rub and no sauce which were not bland.
Could it be the quality of the meat?
I would think that the taste could vary depending on how the pigs were raised, fed and how the meat was handled after slaughter. How many times had the ribs been frozen, for example?.
I suppose that it also could be the quality of the wood you smoked with.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle