Well, yes, I guess that I am. I ate at other people's houses while I was there, but none of them served ribs. Had some fantastic chili, though.
However, my real objection to Barbecue, the way it was done in Texas, is the closed pit method. I prefer the flavor of the open pit method of the Southeast. Direct grilling, at about 3 feet from the fire. The fat drips onto the burning wood and ignites giving a very nice taste. Also, the temperature seems to be higher, giving a tender bite, yet one with texture. Finally, smoke is like salt as a flavoring, a little goes a long way. Smoked meat can be very good, but it is very easy to overdo. The open pit lets it dissipate some.
All that being said, Texas is a huge state, and I only ate at about 10 different barbecue joints in the time I was there, all in the Houston area. This is hardly a fair sampling, so I could be very wrong.
Also, there is the matter of sauce. Everybody has his own opinion, and mine is no better than yours or anybody else's. However, I prefer a vinergary, thin, tart sauce to the sweeter, thicker, if hotter, sauces that I encountered in Texas. While good barbecue doesn't really need sauce, it is an added little touch that I appreciate.
Now I've made myself hungry.