First Time St Louis Ribs!

Congrats on the successful smoke.  That always makes you feel good. 

As far as the ribs and FOTB, forget about analyzing how you wrapped them or not.  Only one thing makes ribs FOTB, the internal temp of the meat.  I never wrap my ribs.  I like mine the way yours turned out, with a little bite left in them.  My wife and kids likes theirs FOTB.  I just cook their ribs longer, increasing the internal temp of the meat. 

Until recently I never checked the internal temp of ribs.  I used the bend test and eyeballed how much the meat had pulled up on the bone.  As the result of a wise and experienced pit master here on the forum (SmokinAl), I now use an instant read thermometer on my ribs.  I take mine off the smoker around 200F internal temp, when there's about a 45-60 degree bend in the ribs when I pick them up from one end with tongs.  I leave my family's ribs on the smoker until the meat is 205-207F, and just about breaks, or does break, when I pick up one end. 

I get my clean bite, they get their mouthful of FOTB rib meat.  Everyone's happy!