at least, in my experience with ribs (i'd agree you're right for a pork butt or brisket), there's just not enough fat there to provide the same lubrication. the vinegar does a perfect job of not altering the actual meat flavor, but allowing the smoke to do it's thing more effectively. for a brisket or butt, i'd use it if whoever purchased the meat did something unforgivable like trimming it.
I make a sauce for the ribs that goes on at the very end, on a separate, hot grill, to make the outside a bit crispy. My ribs are never too dry, maybe you guys with your mops should stop buying ****** ribs.
I like all of the types of BBQ. The mustard type, the vinegar, dry rub, and the Memphis style. I'm about an hour away from Memphis so I've had plenty of Corkys and Rendezvous and you will not ever leave either of those places disappointed. Pulled pork nachos at Corkys might be the greatest creation ever.