I usually smoke my Ribs 'SANS' foil and always get great texture and flavor. Last week-end I tried the 3-2-1 thingy,with a touch of Apple juice and firmed the last hour...and so on,but never again; those Ribs were the worst I ever Smoked!!!
They were "cooked" O.K. but tasted as if they were steamed
(YUK). My son gave his to his dog and I was mad and threw mine out,I love my dog!
I agree they pulled well, and had a tug from the bone,but I could do as good a rib in a Crock Pot with Bottled Sauce.
All this is just MHO, mind you,but my slow smoked 'unwrapped 'Ribs speak for themselves in thier smokiness,texture and flavor.
So for me,light Rub,cut-off the meat flap and pull the skin off the bone side and leave whole on bone side down on the grate @ 220*F for 5-6hrs. and watch for the pull back.Pick 'em up and look for a break,then eat,fresh off the Smoker,don't reheat if you can, the taste is much better!
No sauce is needed,the meat will be good enough as is....
Hope I don't ruffle any feathers, but that's just how I feel,if it 'ain't' broken, don't fix it!!!
Have fun and,