some of this can't be helped and has as much to do with getting a good rack as anything else.
1. on pullback, one is to make sure you have given the meat an even trim to a St. Louis Spare cut. This also takes care of that little ball of meat on the end. A good trim removed the small bones at the thick end of the rib.
2. The color and meat cracking is affected by wrapping. Most comp cooks will wrap when they see the color they want, from there, they are careful not to heat the ribs in such a way as to increase color. I find I can get a nice color, cooking even at 280F or so, by wrapping in paper for foil at a point just before I think it is mahogany. It will darken a bit in the wrapping.
3. Remember that some of these guys will turn the ribs, not flip, but, rotate end for end, to get even heat. Many others cook multiple racks and are presenting the best rack only.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."