Man oh man, I HATE those stomach bugs.
I heard Aaron Franklin just say on TV the other night, and I'm paraphrasing, "If you are using a complicated process you aren't making barbeque." Simple works best for me. I start the smoker (dry smoke, no water), lightly rub the SLC ribs (not BBs), load the meat at hints of blue in the cloud of smoke at the proper temp (250F for me), then forget about the ribs for 5 hours when I start saucing every 30 minutes until done, usually right at 6 hours. I've had one rack bend properly at 5.5 and one took 6.5 out of the dozen racks or so I've done since Christmas.
Unwrapped gives such a nice, thin bark and juicy, tender insides. Mmmmmm, good.