Now for a different side of the story...
Low and slow it is, about 225 - 250 at the grill/meat level. I use a Polder probe t'meter stuck thru a potato and placed next to the meat to keep track of the cooking temp.
I keep a bucket of hickory chunks, not chips, in water and put 3 or 4 of these on top of my well lit charcoal. The charcoal should be ashy brown all over. I will add more lit charcoal after about 2 hours, I watch as the temp starts to drop at the grill and go from there. I will also usually add 2 more chunks of hickory.
I use a Weber style grill with the charcoal off to both sides, the meat in the middle and a drip pan underneath. I cook ribs for 4 - 6 hours and pork shoulder/butts for 10 - 14. The same for beef brisket. The ribs usually get 2 servings of hickory chunks and shoulder or brisket get 3 or 4.
I have never used a mop or a spray, don't find the need to.
Sugar will burn, at about 265. I have never heard or read where tomatoes will extract the juice from the meat, thats OK because I don't use any. For the ribs I do sauce them the last 10 minutes or so but I keep a good eye on them.
I do use salt in a rub on all my meats, don't know of a problem from that.
For shoulder I leave the skin on and pull it off when done. It usually winds up in a pot of beans, along with the bones and scraps. Great beans! For brisket I buy one with the fat cap still on and cook it that side up.
Feel free to ask!