I'll admit that I'm not crazy about my ribs either (but even failures taste good). My smoker hangs the ribs, so I can't foil them either. Though I think the off for 2 hours, on for 2, off for one is a good way to mitigate soggy (no bark) ribs. I also normally run around 250 for my smoker, so 225 might do better for ribs being so thin. I highly recommend a thermometer for the smoker. Even a good smoker goes through a lot of variations with outside temp, fuel, wind, etc... No good way to regulate if you don't have one. But yes, the meat is done when the meat is done!