Big Dee you did good, I would love to have some ribs like that!
I hope you don't mind if I inject some of my limited wisdom, ...professional means you are getting paid to do it, comp quality is producing a product for predetermined guidelines (from what I can ascertain from lurking in comp threads), ...we do this as a hobby and most important to have fun, so the only person we have to please is ourselves, if our labors are pleasing to others then we have the satisfaction of of a job well done, make certain you don't fall in the trap of trying to duplicate others recipes exactly, how many times I have read, "I followed x's recipe, but changed..." we cook to our tastes and as we progress our tastes become more accustomed to the different spices, salts, peppers, vinegars we use, we arrive at a point where we know the differences and can say, "I think this recipe would benefit from some of this in it."
I don't know your Q'ing experience, but from your low post count you are new here, so please consider this as advice from another newbie to this wonderful art, each member has there unique way of Q'ing, we are blessed to have some real masters, some very good chefs and home Q'ers that have perfected the art here and I have learned many helpful techniques and found some good recipes, ...but I use them to Q to my tastes and preferences.
Picky eaters don't exist at my table (that is just rude to the host and bad manners), all eat what is on the table, after tasting if they don't like it then they don't have to take another serving, if I feel there is something missing in the taste I will ask for opinions. My satisfaction comes from the empty plates, ...I fed my friends, ...and not from criticism from people that haven't a clue as to how to Q or invested the time or money I have in researching this art. ...End of rant.
Just have fun and enjoy this hobby with the rest of us, from your Q-view of the ribs you are learning and doing things right, I'm looking forward to your future Q-view.