You do want to take care of your customers.
I use whatever basic rub I have around - right now I'm working on a blend of CookShack (part of a gallon Tim gifted me with) and about 5 other rubs I needed to use.
I good meat rub is all that's required.
Depending on the size of your cooker and/or storage reheat/keep hot capacity pre-cooking is not a bad thing.
If you cook ribs to about done, wrap in foil, put in a cooler/cambro and hold for a while I can pretty much guarantee they'll fall off the bone.
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