Try less rub and leaving it on for less time. If your rub has lot's of salt in it and you leave it on too long (2 hours), that will suck the moisture right out of your ribs.
Stop spritzing with juice, you are extending your cooking time. This is drying your ribs out on the surface and not cooking the meat/tenderizing and not rendering the fat. It sounds like you have moist environment cookers if you are using a water pan. Usually people who spritz are using stick burners where a lot of air is passing by the food. Your smokers are not passing air, you don't need to spritz.
What about a little more liquid in your foil pack? What about wrapping earlier? After 45 minutes in foil, start looking, feeling and checking with toothpick.
I think returning sauced ribs to the smoker for longer then 10 minutes causes a tough layer on your ribs. Just my opinion.
I think with ribs as long as you have a good recipe, just stay consistent and practice your timing until you get it right. BBQ is about watching and reacting to what you see, not a specific timeline. Every rack of ribs cooks slightly different. That's why it's challenging. You will get it! Good luck!