Once the membrane is gone, you'll need to apply some "glue" to help the dry rub stick to the ribs. I love the new "Worcetershire Thick" sauce. It's exactly what it sounds like, a Mustard-like version of the classic Worcetershire sauce. Go ahead and glop on a thin layer as shown.
These are so good, you don't really need any bbq sauce. Some insist on it though, so use it if you want it. Just make sure it's a vinegar based sauce and that you heat it up prior to use.