They look pretty good, maybe a tad on the charred side. That could be caused by one of your rub components not sure or maybe it's just my monitor. You might consider using a finishing glaze on the ribs. 1 Part honey or Maple syrup to 2 parts sauce. It gives the ribs a nice sheen that the judges seem to like. I use foil when cooking competition ribs. It's pretty much the 321 method but those aren't the times. It's more like Part one-Cook to desired color and some pullback from the bones..Part 2 Cook in foil to the ribs are the desired tenderness, I use a toothpick to determine this... Part 3- Apply sauce and finishing glaze over High heat to get some carmelization and that nice shiny red color. There could be a fair amount of time between parts 2 and 3 depending on how the ribs cook that day. I don't hesitate to pull my ribs off the cooker If I think they're done and let them rest. During part 3 they'll get plenty of heat on them.
You might also consider putting some liquid in the foil and some other seasonings. It's a great time to introduce another layer of flavor. Also at the end of the cook taste your ribs and you may decide they need salt or a rub with a salty sweet component. It can really kick up the flavor.
Steve
