Drugstore Roll?

A lot of folks on this forum are reluctant to use aluminum foil as an aid to cooking, that might explain the lack of feedback.

It sounds to me like you are sealing the raw ribs in completely in foil before you put them on the smoker. This would accomplish two things: shielding the meat from the smoke (maybe some got through, maybe you don't like smoke flavor), and steaming/braising the ribs.

Steaming and braising ribs are methods which some people use (up north they even throw them in boiling water. These methods of cooking are not often discussed here.

Now if you partially cooked the ribs on the smoker, then finished cooking in the foil wrap, you were using the 'aluminum crutch' which is often looked down upon here. I use it myself when cooking large quantities for my family because it helps me hold the meat at temperature and serve at my leisure.

If you own an electric smoker, you have a moist (but not wet) environment in which you can slow-roast and smoke at the same time. This is the equipment's strength and purpose. With some practice, you should be able to turn out the product you want without the foil.