Recovering pork ribs?

[Fueling Around]

I smoked out 2 St Louis cuts of rubs. I prepped them with a infamous rub and plastic wrapped for 6 hours in the fridge, before unwrapping and placing in the Brinkman horizontal.
Used a combo of charcoal and apple sticks. Kept temp right around 250°, except for a brief flare up to 300° when adding another apple stick. At 5 hour mark, I let the fuel burn out so temps dropped for the next 1-1/2 hour.

Not happy. Dry meat and burned bark.

This is my first time rubbing before hitting the smoker.

Never foiled anything on the smoker.

I'm thinking to do a "boil in the bag" foil wrap with apple juice and a touch of vinegar to recover from this disaster. This is starting from cooked and cooled ribs.

Any thoughts from the "Pros from Dover"?

edit to add missing information and better explanation.

 

[motolife313]

Put it in some pasta or beans. Usually takes me 4 to 5 hours to cook ribs unless there really meaty then they might go 6 hours and I’ve never wrapped ribs. This is cooking at under 250. Cooked in some bbq sauce would make them tastey I think

 

[siege]

Strip the meat off the bones, dice it up, and simmer it in a pan with some Coke or Dr. Pepper for 10 or 15 minutes, and serve over plain white rice. Don't ask me why I know this.

 

[chilerelleno]

Take it off the bone, chop it, make Pork Fried Rice.
Or...
Make a dog really happy.

Am I reading that right?
Where in the world did you get the idea to cook the ribs wrapped in foil for 6 hours?

I cook my st. Louis ribs unwrapped for right around 6 hours at 225° -250° .

 

[Fueling Around]

...
Am I reading that right?
Where in the world did you get the idea to cook the ribs wrapped in foil for 6 hours?

I cook my st. Louis ribs unwrapped for right around 6 hours at 225° -250° .

Good question
I didn't proof read the message before sending. I'll go back and edit
I rubbed and plastic wrapped for 6 hours in the fridge.
Removed plastic wrap and on the smoker.
This was the first time I rubbed before hitting the smoker.

On my typical naked ribs, I'll sometimes hit it with some light sauce at about the 5 hour mark to give it a glaze.
I tried using open foil, during the glaze, but the grease still made a mess in the bottom of the smoker to scrape. Learned quickly to use cheap foil pans from the dollar store to catch the melted fats and sauce that drips