There will be almost as many variations of cooking ribs as there are members here however most will follow similar general principles. You asked a couple of specific questions about prepping...
If the ribs still has the membrane on then most here would take it off before applying the rub http://www.youtube.com/watch?v=A9plB5BYhj8
Once the rub has been applied, before I bought a vacuum packer I would wrap them in clingfilm (food wrap) and then either place it in a plastic bag or in a dish in the fridge overnight. The salt in the rub will draw out moisture and if it is not contained it will leak out into the fridge. These days I simply vac pack them before putting in the fridge.
The ribs are relatively thin so you don't need to let them warm before putting them in the smoker however the cooler they are the more work the smoker has to do. I put mine in cold.
Yes, let the smoker get up to temperature before putting them in. This should not take long in the Brinkman.
I hope it goes well