I do prefer a dryer bark DivotMaker. Memphis style. I like my ribs moist/tender but not "falling" off the bone tender. I think that omitting the liquid pan can help keep the meat held together a little better. I tried using the small foil loaf pans on both sides of the burner but didn't care much for that method, it's not wrong, just not my taste. To me there's nothing worse than slicing for serving and having ribs that blow up like a piƱata. It's splitting hairs but that's me.
God bless, have a great week ya'll.