everyone has a method that works for them - the trick is finding the method that works for you (and your familia!).
i give mine a light brushing of yellow mustard, then a good coating of rub. the mustard will NOT be tasted in the final product, but it will halp with a great bark. i put these, covered, in the fridge overnight and then smoke the next day in my SnP, heated to an average of 240 degrees, which means that i don't get concerned if it is as low as 225, or as high as 260, but it usually runs a very steady 242. i keep the smoker closed at least for the first 90 minutes, only adding fuel or wood for smoke as necessary. this allows the rub to set. after 90 minutes, i spritz/mop once an hour or so (shenever i am adding fuel or smoking wood) with a well-balanced mop containing a little oil. i never use foil on my ribs at any time.
the higher temps and oil-based mop keep the ribs from drying out, yet give time for the fat to render out and the bark to crisp up. they also promote the maillard reaction, which results in wonderful, savory flavour. ribs cooked this way do not need sauce, but i've found that people expect it, so at the least, i make it available.
hope this gives an idea or two to incorporate into the method you develop! good luck!