I know from threads in years past, there is always a good debate between foil and no foil.
I like the extra tenderness of doing like a 3 - .5 - 1.5, or something similar. Basically, only 30-40 minutes in the foil - max.
However, as I've experimented more with ribs, I've decided that I prefer the texture and taste of ribs that have NOT been foiled, and have just a little tug left to them.
This Spring I'm trying something new. I'm going back to no foiling, but I'm going to line the bottom of my offset with water/drip pans.
I've never used water pans before, and I'm hoping it adds JUST enough moisture to the smoking environment - that I'll get a little more tenderness, but still with the texture I like of the "no foil" method. Guess I'll have to report back to you all with results!