To wrap or not to wrap. That is the question but more importantly, what to wrap with. Pork ribs are a definite foil. Beef people have 2 recommendations: foil or butcher paper. Most mainstream restaurants will use foil because of availability and they believe that the moisture will stay with the meat because of the better seal.
Butcher paper enthusiasts will tell you that paper adds flavor and traps in the good juice while soaking up the fat.
With this beef rib experiment, the paper did a good job but I wish there was a little more moisture left in the ribs.
