When I buy thicker, fattier ribs, I don't wrap them at all. The fat in the meat will basically 'baste' the meat while it cooks. Releasing moisture in the process. No need to wrap, the moisture from the fat keeps the meat from drying out.
I've never wrapped a pork butt. So much fat and connective tissue there to breakdown, I've found it best to leave it cooking without opening the lid from start to finish. As they say, If you are lookin' it isn't cookin'