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Betty Miller's tip on blade speed is smart, but guide blocks are often overlooked. If they're misaligned, even a tense blade will bind. Mine pinched on every rib until I realigned them. Cold meat can also stiffen the bone, making cuts harder. Letting ribs warm up slightly helps the blade glide. So @betty_miller, besides technique, guides and meat temp matter too.

Watch your budget though, they add up fast.

Worth it for the clean slate tho.

My uncle in Texas just uses salt and pepper on his brisket and it always turns out amazing. I don't get the seven ingredient rub and getting mad about the smoker door. It's just meat and fire, not a science project. People act like you need a secret notebook but the best stuff I've had was pretty simple. Seems like a lot of work for something you're just gonna eat.