Here is a rub I like to use. I use it for most meats:
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon of each: black pepper, salt, chili powder, cayenne powder, garlic powder, onion powder, Italian seasoning.
Remove membrane if you like your ribs tender but not too fall off the bone. If you like them fall off the bone I would suggest to leave it on so it doesn't fall apart later when taking off the grill.
Rub them with yellow mustard then apply dry rub. Smoke with apple and pecan wood at 250-325. At the higher temps it should be done around 3.5-4.5 hrs with no foil. Longer at lower temps even with foiling. Optional, You can apply a wet mop every hour for the first few hours (apple juice and vinegar). They will be done when they will bend and crack when picking them up with some tongs. Apply sauce if desired and cook over direct heat to caramalize the glaze.