One thing I have found in smoking large cuts of meat with a high fat content is that one has a good chance of inserting the temp probe into a solid fat pocket, and when the fat renders during the cook, that pocket becomes just empty space. What is the probe supposed to monitor? And thus, a smoke will take a huge amount of time pulling out of the stall, if at all. If I am in that stall with little to no movement for a couple of hours, I will use a second thermometer to check meat temp. And if necessary, reposition the onboard probe. As for dry ribs, I have had them and have had great meaty moist ribs. As far as I am concerned, it comes down to fat content. I smoke ribs fat side down which helps insulate the meat from the heat below. If the ribs are very lean, I will use a small disposible loaf pan with water to keep the chamber humid. As for wrapping, if that works and the results are good, have at it. No hard and fast rules. Enjoy.