Dan, although I do not compete, I will put in my two cents from what I have seen when hanging around. Chicken seems to score best when the piece are presented in two rows of three and are all the same shape. I find this odd, but, apparently competition chickens are all shaped identically. One of the benefits of the pickled pig process is that scraping the skin stretches it a bit, so that once you pin it in place, you cannot see the edge of the skin from the top. I do have to say that piece in the middle looks great.
As for the ribs, I prefer a long thin sharp slicing blade, whether it be a slicing knife like you see at buffets, or a filet knife, they work because the blade is very thin and can be razor sharp. I am a top down cutter, I figure I can dress the ribs up with a little thinned sauce and a silicone brush once arranged. It takes patience, but, as long as you make long slices, it can be done. I also like to cook more than one rack, so that all the pieces are just about the same length, although your taper is very nicely worked out.