Was in Memphis earlier today and stopped at Central BBQ for lunch. Shared a half rack and a pork sandwich (first time there). We always cook our ribs dry (my family prefers them that way). Then they add sauce if they feel like it when they eat them. Up until my last cook, never wrapped, spritzed, mopped, etc. Have mostly done baby backs. I will say that I think you have to watch them closely for doneness. Some have turned out really good, while others were just ok. I attribute some of my mediocre results to placement in the cooker and differences in the ribs themselves. Decided to change things up last time with St. Louis and bumping temp to 275. I wrapped for the first time for maybe 45 mins to an hour, and then unwrapped for about 30-35 mins. They turned out quite good. I’m going to try to apply what I learned this last time to some baby backs and see how it goes.