I'm a ribs on the flat - unwrapped style cooker. I usually use a BGE but have cooked a lot on live fire as well. I season with a Garlic/Salt/Pepper on the bone side and then something more interesting on the meat side. Of course I trim to a hard St. Louis line and remove both the membrane and soft bones on the end.
I do spritz with apple juice and some other sweet & savory ingredients several times during the cook.
I typically don't sauce backyard ribs, but absolutely do for contests.
Here ya go...