I use to marinade my ribs with a citrus marinade. I would take about 6 to 8 oranges, 3 to 6 lemons, remove peel, leaving a bit of the white stuff just under the peel, then cut each orange into about 8 pieces, the lemons into four. I would then place them in blender, add some salt, pepper, paprika, Worschtershieyrererere sauce, a bit of teryaki, orange juice, and some beer. I would add more spices here adn there to experiment, but nothing I could ever remember. I would then blend it all and pour over ribs in a trash bag. The acidity in the citrus would actually tenderize the ribs. I would then marinate over night. I would put on my kettle grill, indirect heat and add some hickory chips, and leave them on for about 3 to 4 hours. They would come out pretty tender, but nothing like the 3-2-1 method.
Since being "schooled" on this web site, the brothers have shown me the way. I now just rub them down as the firewood in my smoker is lighting, about an hour before i put them on the grill. basic kosher salt, freshly ground pepper, paprika, mustard powder, garlic powder, onion powder, a little sugar and BAM. Using the 3-2-1 method has really made the meat fall of the bone, literally. And don't forget to let the ribs "finish cooking" in the cooler for another hour or so. Patience is the name of the game. No need to rush, if you really want a good finish product.
Thanks my BBQ brothers.