I use pork loin ribs. I call them baby backs. They are extra meaty just like the packaging says. Trimmed very nicely with membrane already removed. These are the only ribs I make anymore no reason to look for anything different. I quit foiling several years ago. I go strictly by the bend test for doneness. I'm not to humble to say I'm gaining a very favorable reputation for my ribs. I have been doing large events where there is usually a couple of meats but my ribs are always requested.
I have a wedding coming up in a couple weeks where I'm doing 70lbs of pulled pork and 40 racks of ribs. Seems the more events I do the more requests I get so I guess I'm doing something right.
That's why I'm sold on these pork loin ribs. Nice not having to peel 40 membranes!