They look great. Did you wrap just for resting?
Nah, I wrapped them once they took on enough smoke and got the color I wanted. With beef ribs I've found that they either need a spritz or a mop to keep from getting hard spots but wrapping keeps the whole enchilada moist. As you can tell by the paper, it was moist, the bottoms were soaked! It gives the bark a chewy sticky feel. I like it!
As for what temp did I wrap at, I have no idea. With the KBQ I find that I am not obsessing over internal temps as much as I did on my other cookers. I open it up to look at the food and just probe it in spots until it feels right. Yes, I do probe with a thermometer so I can still get a reading. The KBQ recovers temp SO quickly that I can look and probe all I want. I am not used to that to be honest! If I did that on the Keg, it would let out radiant heat from the plate setter and take a bit to recover and then it would want to overshoot because of all of the air rushing in to feed those coals. With the KBQ, the fire being on top, it's already exposed to air and doesn't give one damn if I open the door, lol.
I've gotten my fire management skills down on this thing. I can go about an hour between adding logs. Much more than that though and I'd be dealing with too little coals, not enough to ignite the next load. I still find myself wanting to go and check at around 45 minutes though. It may take some time to break me of that
