foiling ribs is a leftover step from the now defunct 3 2 1 cooking method.. sure you need to foil if you are going to subject those poor bones to 6 hours of low heat.
Cookin' at 275-300, no need to foil, spritz, mop, glaze.. let em rip till the sizzling gets quiet.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)