"Is that the purpose of wrapping them the final hour? Or should I just left the ribs on a bit long? You can see the pull-back on the bone on the end but not the whole rib. Should I have left it on a bit longer? "
Either or.....................
wrapping with liquid will soften things some.....going a little longer will tender them up some, but you run the risk of drying things out more that way.....
Those look just right for moisture, so if you just kept going they might end up dry too quick.....
Lance (Mirkwood) did wrapped one's at the Napa meetup that were perfect.....just right tender, just right moisture, not the least bit oily.....
I did these the other day, blackberry / chipotle, wrapped at the start, then glazed out of the packet.....
They were really moist & pulled of the bone with a very small tug.....lotta extra moisture from the glaze.....
One thing you can test out might be to start off hot for the 1st 30~45 minutes, then curtail the heat to a low medium for the rest of the cook....gets the jump on rendering / softening, but doesn't do them so fast they get dry.....more elbow room to check where you want them done too.....
The smoke ring on those looks grate !!!!!