Those ribs do look pretty tasty. Going forward, maybe you should try to leave one as a dry rack! Just a suggestion, I know that when I whip up some ribs, I leave them dry and then if my guests want to add BBQ, they can.
Anyways, also look into making your own rub. It seems like a difficult task but it is very simple and I know my usually turn out pretty darn well. I just use a mixture of brown sugar, paprika, cayanne, tony's creole, garlic salt, and sometimes even lemon pepper. I'm not the biggest on measuring, I typically make it to a certain taste and who my guests are (spicy vs not) and go from there. Plus, then when they talk about how good it all tastes, you can tell them it was your own rub!