It doesn’t really add moisture, it just speeds up the cook which can help prevent you over cooking it/drying out. Plus I like the bark.
My smoker is basically fan assisted so the stall tends not to be as bad so if you wrap you can quickly turn ribs to moosh. I’ve wrapped today as I started late, I’ll risk moosh vs a lonngggggg cook.
When I’m home they are skinny ribs, they don’t stall but I prefer to wrap them, it makes the meat fall off the bone and I only give them a 30min blast after unwrapping to give a bit of surface/bark
Yeah it’s preference. I don’t like it to fall off the bone, that over done, to me 
. I like it just at the point where the bones are clean but the meat has some substance left.
It’s really hard with the ribs here, luckily I’ve found a supplier here where there is tons of meat on the ribs.
Whole uncut ribs, 6-7 hours at 105c, perfect.
Ps, keep hand away from face when using reaper rub. 
I like it off the bone, it as has to separate and fall off the bone
that was a deep smoke, low heat and a long wrap (really tender)
Yeah moosh 
Which I end up doing a lot as that’s how my Dad or almost any other British person likes it.
Obviously the taste is fantastic either way, it’s just a texture thing.
It’s not just me Are My Ribs Ready Yet? Knowing When Pork Ribs Are Cooked Perfectly
Lamb leg, deboned and butterflied, dry rub of pimenton, garlic powder, lemon zest, oregano, and coriander, cooked for 4 hours at 100 degs. Basted every 30 mins with olive oil, lemon, and garlic. Rest for 1.5 hours…
Darker than expected but fantastic bark, and juicy as a juicy thing.
Where’s all the fat going?
Straight to the arteries 
Poured out quickly every now and again. Kept for roast spuds.
They were lovely even after all the other stuff that was cooked including a lovely barrel of mussels.
