I've done full-rack beef short ribs about a half-dozen times now, and have gotten pretty good at timing, as they generally take me about 10 hours on an 18-inch WSM. But this time's a bit different. I could only get the bigger racks with three bones on instead of four, so I allowed myself more cooking time than usual. But already I'm at about 165-degrees internal temp and I was hoping to have these done about 5 or 6 hours from now, so I'm guessing they'll be done early. It looks like I'll be holding these in a cooler with towels for a while, but I've never done it before, so here's the question: What's the impact on the bark and texture of the meat? I don't crutch my ribs while smoking because I like the texture without it, Would wrapping in butcher paper instead of foil/plastic be a better solution?