I get briskets from Walmart, but always get my ribs from Sam's. Never had a bad batch. As for foiling, I used to foil all the time then found that if you smoke them at 210-215 for a little longer they come out better than foiled, IMHO. The trick is to coat the ribs with brown sugar about a half hour before you smoke them. Leave them on the counter so the sugar melts all over the ribs. This is after you have your regular rub on. The brown sugar seems to keep the ribs nice & moist. Learned this from Johnny R. Plus I think I'm just getting lazy in my old age, too much trouble foiling & unfoiling.
Can you still get "fall off the bone" with that method?
That's what everybody around here seems to like, and would be the only reason I wouldn't try this.