I am on Team 275F now. Most of my books are 275F too, Franklin, Mixon, etc. I never eat off my smoker and for ribs, that means saucing and searing on the grill the next day or so. Done right, the bark should get even crunchier at places while other places the sauce is nice and gooey (tech term). Lots of people misunderstand Franklin and butcher paper. He is clear in his book. Only use paper when using PRIME brisket as he does, otherwise use foil. But you are spot on, he wraps AFTER the stall to keep preserve bark and nothing to do with retaining moisture etc. Main takeaways from Mix and Franklin is brisket grade is critical to success and from my continuous research into brisket that rings true here. Guys posting prime and wagyu are happy but anytime a poster does not mention grade (obvious mistake) it is a fail usually.