I have tried my ribs recently with a molasses and mustard glaze to stick the Jan's rub to and then I smoked for 3 then 2 hours with pure cider in foil (kept them very moist) and then once overed them with a glaze of 2 different BBQ sauces for the last hour-45 mins. I also do not like my sauce getting all over my face, arms, pants, shirt etc, but I do however like having the sauce carmelize.
Those ribs look awesome however. More or less sauce is a personal preference I guess.