Ed,
Just as with any process, these types of things are subject to revision. If you're noting the pull back on the bones that typically signify doneness, or they pass the "bend test", then slap some sauce on them and either grill or broil. However, remember that those ribs will also use that last hour unwrapped in the smoker to lose some of that excess moisture and firm up the bark (not just a glaze or sauce).