wrote:

...and "grilled" 2 racks
over indirect heat- app. 300-325F for 3-4 hours. Each time, I removed
the tough membrane, and applied a dry rub the night before.

That temp range isn't grilling when you use indirect heat. And it is a
great temp range to do spares. I do not remove the membrane, as some do.
And I also put rub on just before they go into the pit. Quit worrying about
being formulaic and fitting into what is percieved as the thing that "has"
to be be done. You've answered your own question about what the best prep
and cooking is for barbecueing spares that produce great results for you.
Stick with what works. You ain't doing anything "wrong".

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/