I have had ribs that were prepared this way and I did not think it was a good idea. Seemed like it was really dry. Ribs are so thin in section, I think you get more than enough penetration of flavor and smoke.
disclaimer: I am not a rib expert.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."