There are probably just as many tricks to great Q as there are Q'ers. Methods vary by region, culture and available resources. St. Louis, Kansas City, Memphis, Cajun all have unique traditions and methods.
I'm a big believer in low and slow and sauce is always served on the side. I never ever put foil on the Q and I generally smoke Baby Backs on a Traeger with oak pellets at 185 for about 5 hours. Slowly melting the fats and breaking down connective tissues are the keys to tender Q.
One method or tradition isn't necessarily better or worse than another and there is plenty of room for all kinds. Make the Q that makes you happy. To me, Q is all about sharing great food that's well prepared with friends and family not "pitmasters".
There was a question earlier in the thread about cooking ribs on a charcoal kettle....Here is one well thought out method