Delarosa, I do mine un-foiled all the time,by leaving the lid to the smoker shut, 4hrs30min. or so,you maintain a better environment for the Ribs. Opening too much releases moisture and heat.
Leave the top shut and when you check them , you will see some sweat on them and at that time you can do the Bend test and Glaze them giveng you an estimate of time left to cook.
Frankly,when I see the sweat and the bend shows easy bending with or with cracking, I glaze for those that want a wet Rib and leave them in for another 45mi.
. They are easily sliceable and have a nice tug,wrapping to me is Basting(i.e.,boiling in the foil/juices).
My color is nice and the smoke flavor is good and :
they have that naked smoker flavor I like, I use Hickory as I don't heve Cherry now,the Cherry is the best to me...
Have fun and...