The first recipe I learned 15 years ago and to this day still love cooking. It's a Memphis style dry ribs (still moist and delicious, just served without sauce).
Take St. Louis style spare ribs, trim the silver skin, excess fat and chain off. I like to get them from the market as close to 3 lbs as possible. Use your preferred rub (reserve some for later), do this about an hour before your placing on the grill. I cook mine, indirect at 250 F, for about 3-4 hours. The bend test is the key. I've done the bone test, but the bend is the tell. After I take them off, dip in a vinegar bath (2:1 white vinegar to water). Then lightly dust with reserved rub, cut and serve.
This method avoids the hassle of wrapping and what kind of braising liquid. The bark on this method are amazing. This is not to say the "3-2-1" or the multiple variants thereof are not good, I just prefer the Memphis style dry ribs. Did I mention the bark on these are always amazing! Someone mentioned Amazingribs memphis dust, start there or Malcolm Reeds' is good too. I do know Amazing ribs Memphis dust provides the recipe, a quick google search should yield results. Good luck and happy grilling!