I'm no expert by any means, but i've cooked a lot of different ribs- both enhanced and not enhanced- from many different packers (smithfield, IBP, Supreme trim, etc) because the grocery store where I work switches suppliers constantly to get the best deal.
I've cooked enhanced ribs that I got great, tasty results with.
I've cooked enhanced ribs that came out terrible.
I've cooked not enhanced ribs that I got great, tasty results with.
I've cooked not enhanced ribs that came out terrible.
I've cooked enhanced ribs that smelled suspect and came out great/terrible.
I've cooked not enhanced ribs that smelled suspect and came out great/terrible.
...And no, no one's ever gotten sick off my food. By "terrible" I mean that they didn't taste as good as they should, the texture was off, or they were dry.
Is there really a difference between enhanced and not enhanced? I don't know. I do think alot of people's opinions of enhanced ribs is psychological or maybe based on isolated incidents.
If someone were to do a blind taste test, I bet even the most discriminating BBQ critic would have a hard time telling the difference.
I already use a very low salt rub, so perhaps that's why I don't get the "hammy" taste people describe that comes with enhanced ribs. Then again, I think ham is friggin delicious, so maybe that's it.
The point is- find what you like. If you like it and it works for you, party on.
If I have a choice, I do choose to buy not enhanced, but not because I can tell the difference, I just don't need the extra salt.