I only wrap if I am cheating for time. Cutting a rack in half and pouring on honey and brown sugar to both layers in a stack and wrapping is a common competition technique I have seen. I have done it a time or two, also sauced, wrapped, finish, and then 20 minutes unwrapped at higher temp to caramelize sauce.
The only way you can screw them up is if you cook them too long and they fall apart. I still feel shame for the time I let this happen.