I agree. 1.010 - 1.012 is perfect for me. Anything much above that seems too sweet.You can combat sweetness with appropriate hopping. For me, it's that the beer's too "thick" to be truly drinkable.
You can balance an overly sweet beer with more bitterness (or roast!), but the effect is different than drying a beer out. I find the dry beer more pleasant and drinkable. I enjoy a really chewy, thick beer, occasionally, but most heavy-bodied beers are also sweet and I hate finishing a beer and having my mouth covered in sticky-sweet sugar.
I have the opposite problem, my beers dry out a bit too much sometimes and I always have to mash higher than what a recipe might dictate to hit the same FG (yes, they're calibrated . By mashing higher I don't really get more sweetness. I often don't get fuller mouthfeel either.
What so you consider too dry?
I definitely believe I get a higher FG at higher mash temperatures. If you don't, you may need to check your thermometers. Another way that I've found effective for adding body is certain adjuncts, particularly Torrified Wheat and Oats.