I don't go through the lid vent when I am in the portion of the cook where I am spritzing the ribs. Only when they are in foil. Generally ribs and chicken aren't such a big piece of meat as to affect the temp around the probe.
I always do for the initial 4 hours of cooking the briskets and butts unfoiled.
Smooth Smoke BBQ Team, KCBS CBJ, 2-WSM, Cajun Bandit Conversion, wsm 2880, Smokey Joe Mini wsm, Old Country offset, several kettles.