Season them like a brisket or beef chuck. Cook, basically, like a brisket - LONG and LOW for as absolutely long as you can go. When they start tendering up - foil them up.
What time is judging?
I'd have my fire going before I left for the cooks meeting. I'd have the ribs seasoned and sitting under cover (prying eyes you know!!) to come up towards room temp - you gotta make every advantage in this type of event.
These are just ideas off the top of my head. You're mileage may vary. :D
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker