marty, you have had ribs off the WSM and your new egg. did you notice a difference in them? in the way of taste? which was easier to control the heat with? and most important, which one was funnier to use. that's 1/2 the fun is starting the fire and controlling the heat. 
I have only done ribs on a WSM and the BGE once each. The ribs off the BGE were much more moist and full of flavor... they really tasted awesome. I use Stubbs charcoal with the WSM and BGE lump with the BGE. Also I haven't used this seasoning combo on ribs before, they really work well together and want to try ribs with these seasonings on the WSM and Yoder YS640 to compare all. The BGE is an even temperature everywhere on the grates unlike the WSM having hot spots; I feel this is do to the ceramic shell being the grills heat sink, plus I feel this makes it much easier to use in wind conditions.
The BGE is even more easy to control heat on; first time I ran it I used an ET-732 to monitor grill temps, have never used the Maverick since on the BGE. That is something I still wouldn't dare do with the WSM. I still plan on keeping the WSM as it has a much larger capacity and I do enjoy the fun of using it, but Tanya says to sell it...
Tanya has been using the BGE also and is really loving it, we both wanted a Primo Oval XL but stumbled on this large BGE and it was a no brainer for the price we paid. We still want a Primo and I wouldn't be surprised if we have one by spring!
