Your ribs look good. This is a method that's worked well that I've had success with.
1) 225-235 deg. area first 2 hrs. (first rack)
2) Foil w/juice in third hour moving from 2nd rack to 4th lowest rack (about 215 deg.) for 1 to 1.25 hours
3) Remove from foil and return to first rack at (225-235) or 10 deg. lower if necessary for 1 hour 15 min.
4) First application sauce (all sides)
5) Second application sauce (top) 20-25 min. afterward
6) Remove, foil and rest 20-25 min. before slicing
In my cooker there's about 40 degrees difference from the very top rack to the fourth lowest rack. If I'm doing a lot of them I use both the first and second rack and put all of them together on the lowest rack for step #2. Then, just alternate where the first two sets of racks were.
Essentially heat is usually in the 225-235 degree area, sometimes a little higher up to 240. Depending how the bones are looking in relation with the meat, I may shorten or extend step #3 time frame. And I might even bump the temp down a touch from the 230 area to the 220 beginning at steps #3 or #4. area particularly if the sets I are smaller. For the second foiling I place them on the racks of my oven with the door open. I don't put ribs in a cooler and I've found putting them on oven racks works a little better than just on the counter top. They finish tender and chewy where you have to tug the meat off the bone a bit yet coming off nearly all clean. In my opinion if they're falling off the bone they're overdone. The ribs I usually work with are around 3 lb. each five hours cooking time and lately I've been brining the ribs I make.
All of them cook different of coarse. This is what I've found to work best for me. It could just be that if you were to maybe decrease your foiled temperature a touch that might bring you where you want to be. If they have too much "sway" when you pick them up they're probably getting too far done at the point so doing that alone might do the trick. That's a way I check if I need to leave them foiled with the juice a little longer if they don't have enough.