The problem with turning ribs on their side is that they dry out very easily before they get to the judging table. I would keep them all flat. We have tried it both ways.
You might consider turning is some sliced pork medalions. There are a couple of the muscles in a but that slice up very well - looks good surrounded by the pulled and chunked.
We fill op the brisket box with slices and burnt ends have done very well with brisket the last year or so.
However - they all look pretty good.
Just my .02