I generally go for simplicity, dry processes, and shorter cooking times -- nothing exotic, and I prefer babybacks St Louis style. I learned my BBQ at a TX uncle's knee with his brick pit and mesquite logs. I reject most sauces as being too sweet, fat, and high calorie, and I don't like any brown sugar. A good table sauce is optional, but he taught me to use Woody's BBQ marinade, and not to slather the ribs toward the finish with anything else. Woody's could be applied over a dry rub pressed into the meat. Any of the techniques in the recipes cited would work, but I manage with a covered grill and a low fire for 1.5-2 hours with hardwood smoke.
I also love country style pork ribs but only with Woody's. The only prepared sauce I keep on hand is Arthur Bryant's from K.C. for people demanding a sauce. As far as K.C. BBQ is concerned, I have some info from my having lived there off and on for many years, but I'm running low on space, so I'll start a new "review."