Adjust the foil time or open the foil packet for about half of the time.
If you have a smoker that holds or recovers the heat quickly from being open often then mopping often with less or no foil time is a good and really the traditional option.
My problem is that I use a brinkmann electric that just reaches temp, looses temps fast with the lid off, is kind of a hassle to reach the lower racks and is slow to come back to temp. Soooooo. I foil a little later, 2.5-3+ depending on how things look. Then given an hour or so in foil depending on how things look I will finish them with the foil peeled back or dump them onto the cooking grates to toughen up or skin over. Sometimes though I don't dump them on the grill if they have gone too soft, moving them will just make them fall apart. I think that cooking them a little longer before foil helps toughen up the "Skin" or "Bark" and it re toughens faster after the foil time and back into the open heat
Another thing that alot of folks do is finish up at higher temps on another grill or bump up the heat in the smoker
For me personally? I would rather risk BBs or just about anything being too fall off the bone, than dry, burnt or cooked too fast tough. Sucking down good tastie ribs aint all bad.