Ok, since you feel I was being a snob I'll tell you how I do my ribs. It's really very simple and should not involve a marinade.
Start by removing the membrane from the back of the ribs. After you have removed the membrane, lightly coat both sides of the ribs with worcestershire sauce and let them sit for 15-20 minutes. Once the ribs have sat and had time to absorb some of the worcestershire sauce, you then want to start applying your seasonings. I use a mixture of granulated garlic, coarse ground black pepper and Lawrys seasoned salt with black pepper. Go heavy on the garlic and black pepper. Season both sides evenly with that mixture. Once those seasoning have been applied, rub a fair amount of brown sugar over the entire meat side of the racks.
Smoke the ribs with a mixture of pecan and oak at about 225 degrees for about 8 hours. You can speed up the process by a couple of hours by smoking for 4 hours then wrapping in foil for the last two. If you wrap, you can bump the temperature up to about 250 degrees which will also speed up the cooking process.
I prefer a sweeter, tackier sauce with pork ribs and usually use Sweet Baby Rays honey chipotle. If you go the wrapping method, you will need to unwrap to finish the ribs with the sauce. You want to apply the sauce and continue to cook so it will stick nicely to the ribs. I usually apply sauce twice, allowing to cook for about 20 minutes between the two applications. I also like to bump the temperature up to about 325-350 when applying the sauce so that it starts to caramelize. You can also achieve this same effect using a gas grill to finish the ribs.
In my opinion, keep the rub simple. Also, you don't want so much rub on the meat that you can't actually taste the meat itself. Cooking your ribs low and slow with the right kind of smoke is what will give you a great finished product. Let the smoke and meat create the awesome flavor that we have all come to love in good bbq and let the seasonings be a subtle hint of added flavor.
