One of the keys to good bar-b-qued brisket and/or ribs is to use a savoury rub. You apply this rub after the meat has been marinated, preferably overnight, and about 2-3 hours before cooking.
Two ingredients I’ve found that really add a burst of flavour to a rub are dry mustard and ground sage (pictured at bottom). Obviously use salt, preferably coarse sea salt, and cracked pepper as your first spices in the rub. These are the core spices in any rub. Then you start tweaking your rub according to your taste. This is when you add the dry mustard and ground sage. Of course, feel free to add any other spices you particularly like.
You can do a rub two ways. One is to use each spice individually on your ribs ( or any meat/poultry ), one after the other, starting with the core spices. The other is to mix all the spices in a small bowl and then spread the mixture over the meats. Either way, you will still accomplish the same result.
I find that the addition of dry mustard and sage is particularly great on ribs, giving them a bit more depth and character, elevating them if you will. Give it a try, experiment with other spices as well. You will discover a whole new world of flavours by getting creative.