I don't foil. I cook ribs at 225-250 for four hours - spray with apple juice at hour 2 and 3. Sauce them at hour 4 and hold temp at 250-275 for 2 hours. Total of 6 hour cook time. They come out perfect ever time. Not fall of bone but tender, juicy and bite test perfect for comp .
2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow