Up here in Canada, it seems that back ribs (as they are called in these parts), are what the majority prefer.
I used to be in that camp. Then I discovered spares. I cut them St. Louis style, and cooked the trimmings, too.
Wow! What a difference. Fall off the bone doesn't bother me, but, I prefer a little tug with the chew.
I have tried the foil method once. Wasn't too crazy about it. Besides, it took me away from other things .... like sitting, and staying hydrated.
Not sure who coined the phrase, "If you're lookin', you're not cookin'"??
I put the ribs on, then, let 'em ride. Never had an issue. Then a little sauce to finish.
I like to leave the trimmings on for about an extra hour. Let them rest covered in foil for a bit.
Then shred and pick out the fat and cartilage. When cold the next day, it's almost like pork jerky ... but better.