I do this...
I like to treat them a lot like brisket point, in that I cook them with a simple dry rub, run the cooker at the temperature it likes, that is often 275F to 300F, takes 4 to 6 hours. I cook until the meat jiggles when I shake the bone. This always gives me moist tender ribs. These got a coating of sauce the last 15 minutes or so.