You didn’t mention what you are doing other than temp or what you want to improve as far as results. That makes it hard for us to help. That said...
I do ribs is the Lang naked with a Memphis style dry rub. Sauce is only for ribs you screwed up. Ribs never ever get wrapped. The only exception is if you have leftovers they get wrapped before going in the fridge until late night snack and or breakfast time.
I usually cook them more toward 250-275 although 300 shouldn’t kill them. The Lang is not a UDS that “likes” any particular temperature range. You should be able to run it where YOU want anywhere from 175 to 500+.
The time to cook is going to depend on temperature and how you like them. Obviously fall of the bone takes longer than firm and chewy. Check texture to know when they are ready, internal temp measurements will steer you wrong.
Ribs have a lot of surface area and stick burners have a lot of airflow, so they can dry out on a longer cook if you just toss them in, and run the fire with all air vents full open.
There are a lot of options to keep them moist with varying levels of effectiveness and impact on the ribs. I generally slow the air flow by dialing back the intake vents some. Definitely NOT enough to cause the fire to smolder though. You want enough air for a clean burn plus a little more. Less excess air will mean more heat retained for the same amount of fire, so adjust accordingly.
I also baste ribs with some sort of fat/oil, usually just an oil, but if you have a vat of warm seasoned lard handy, by all means use it. Water/juice/vinegar based spritzes are OK as well but I like the results with a fat based approach better. Note that applying liquid and the evaporative cooling that follows will add to the cook time.
You can also try keeping the air moist by adding steam. Put some apple juice (or water) in a cast iron pot in the firebox to boil off, or if you can adjust the tilt, maybe right on the RF plate. The energy absorbed in boiling the liquid will cool your temps or require you add more fuel, but the steamy environment will increase the heat transfer to the meat and reduce evaporation of juices from the meat. I don’t always do this, but it does work.