I like mine with a little bit of bite, but coming close to falling off the bone. I want the meat to come off cleanly, but not all at once.
(These could have cooked just a little more)
I like to cook them at 250-275 using apple and hickory wood for smoke, and baste with a vinegar sauce after the bark has set.
I used to wrap, but have come to prefer the texture of the unwrapped rib. Seems to me to be a little less mushy.
Another thing I've changed over the years is saucing while on the grill. I used to brush on 2 or 3 coats of sauce during the last hour or so. Now I much prefer to just give a light coat of sauce while I'm eating them. I feel like I get more taste of all the layers of flavor: meat, smoke, rub, and sauce.
All that being said, ribs are one of my absolute favorites, and I've only met one rib I didn't like (at some restaurant, they were steamed to death!). What's been described above sounds great, so each of you, save a rack for me!!!