The problem is Derek, making good ribs with any method is all about skill and practice. I can tell you exactly what I do, but, your ribs will not be the same as mine. To me, if there is a method you want to use to cook ribs, then practice that one method, period, no variations. Practice it until you can nail it. Do you see all the posts on here of guys doing chicken, over and over, that is how you learn to be a good comp cook.
Now, I prepare for making ribs first by selection. I buy one of three brands of ribs, Niman Ranch, Beeler's or Smithfield. I try to get them such that I have enough of them so that when I remove them from the package, I can select the floppy ones to start with. I like meaty ribs, with pure white fat in veins through the meat, I look for straighter bones. And I like rib cages where the bulk of the bones are under 7" in length. I wash the pork and dry it, then let it come to room temperature for no more than 15 minutes.
I prepare my rubs with a two layer system, I use either Plowboy's Yardbird, Simply Marvelous or my own Pork rub. I do not use a slather. If I am cooking for fun, I might sometimes rub the rack down with Worcestershire sauce. For a top rub, I use the same top rub I use for all my meats on the smoker. Black pepper, kosher salt, citrus rind and garlic powder. I do not vary from this process.
I cook ribs at temperatures between 240F and 250F. I am always shooting for this range for ribs as I believe the color and texture is better at this temperature. It allow for 6 hours to complete a small cook, more racks equals more time. I put the ribs on bone down, I do not turn them or flip them. The thicker end points towards fire. If I need more room and only have the kettle, I will use the ribs racks, but, I still do not turn or flip. Bones always face the heat source.
I do not foil, no spritz or mop or any other added moisture until the ribs are within 15 minutes of being done. Then if I am gonna glaze, which I do for most cooks where I am cooking for others, I glaze at that point. For almost all cooks, I use one of three sauces mixed with either beer, bourbon or cider vinegar to thin the sauce to a glaze consistency. I trust that my smoker will do the job, it generally does. I do check on the ribs at 4 hours, and use my experience to judge whether they need more and how much more. There is no trick I can teach you here. I have cooked ribs over live fire for over 3 years now and there is nothing other than experience that will teach you than to cook.
Really, for important cooks, for cooks where I am getting paid, or when I am gonna compete with someone, I do it this way, everytime, even if I am practicing.
