I was hanging Ribs unwrapped at 300 but wasn't getting consistent results so I tried hanging the Ribs for 2hrs at 300 then replacing the hanging rack with a regular grate letting the Ribs cook flat on the grate meat side down wrapped with a little bit of apple juice in the wrap for the last hour. I found this to give me a more consistency with the Ribs cooking more evenly throughout the whole rack and better color.
I don't like wrapping Ribs and when I bumped the temp back down to 275 and started using a spritz I've been very happy with the results, when cooking at 300 naked they weren't bad I just knew they could be better, I'm my own worst critic so when I'm happy with a cook I know they're good.
You may find cooking on the Deep South you can cook your Ribs at 300 without wrapping, I'm sure your cook chamber provides a moister cooking environment than my Drum. Give it a try and see what you think.