when I cook ribs its like I'm always practicing for a comp! Fresh or juiced ribs? Depends what technique I'll use, but always pull the membrane and season for at least 4-6 hours to overnight, then re-season before hitting the cooker. I've used mustard, Pecan or Walnut oil, salt, brown sugar and vinegar, brine or injections. I'm kind of into hanging ribs until I get the color I want then wrap with a flavorful mixture and lay on the grate.
My wife took a CBJ class and is now an authority and is sick of my ribs and says she only wants them "fall off the bone" and Maple bacon flavored! I don't know where she got that in her head!