Until you posted this thread played dead for four years. Two weeks is an eternity on the net. If you're trying to communicate to the previous posters you might be better off with a Ouija board.
Other than reformulating the rub to control overall salt, there's no real downside to brining baby backs. But there's no real need either. The cut has enough fat, that along with any one of a number of proper techniques -- 2, 1, 1 for instance -- there shouldn't be a problem with dryness. While brining gives you a little extra leeway, it's only a little. All the brining in the world won't make your BBs right if you undercook, or overcook to mush or shoe leather.
I'm not saying "don't do it." I fooled around with brining darn near everything and have grilled and/or smoked many dozen racks of brined BBs that came out great; before realizing that it was an unnecessary complication for the particular cut. But everyone has to take their own voyage of discovery.
FWIW, brining is more helpful with spares; and more often than not I brine them before smoking.
By wet wood, I'm guessing you mean soaked. The soaked wood / dry wood thing is very cooker and technique dependent. As a general rule if you can manage your fire well enough to keep dry wood from bursting into flames, you're better off going dry all the way. Ironically, more often than not, flaming wood results from opening the chamber door to check on it.
Edited by boar_d_laze - 8/26/10 at 11:36am