I cook on a Good-One. Though mine is a little larger. I tend to stay away from saucing my ribs also. If there is sugar in the rub, adding a sweet BBQ sauce on top of that will intensify the sweetness. I do prefer dry ribs, but that IMHO.
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro