I agree about the "fine line," Brian! What works well, for me, is to prepare the ribs the night before (remove silver skin, trim), then rub with mustard and rub, and wrap in plastic for an overnight rest in the fridge to get very happy. The salt in the rub seems to act as a dry brine, and flavors the meat wonderfully. I don't add additional rub when I unwrap them the next day to smoke, I just try to not disturb the surface of the meat as much as possible. I've brined and rubbed ribs before, but I find this method produces ribs that are just as moist, and have a great bark.