From a different thread:
Not a lot of admitted fans of the foil on this board, but being a reformed foiler, I will take a shot.
Full spares do take longer than baby backs, but I can't imagine it going a full seven hours. Ribs don't benefit as much from low and slow, I think because the fat is marbled and there isn't much collagen/connective tissue to break down.
My old method: put ribs in the smoker and set the temperature at 250 degrees. Open the door at three hours, take the ribs out, sauce and foil, return to the smoker (or oven, if it is more convenient at this point.) While I am handling them I make an educated guess as to whether I want to go one hour more or two. You really can't overcook them at this point as you are now steaming them, but mine were usually done within an hour. Straight out of the foil they are steamy wet and tender, fine to start eating right away. If you don't like the result, try the grill for ten minutes, not the smoker.
My current method is exactly the same, without the foil. Straight out of the smoker they are a little firmer and put up slightly more resistance when you tug on the meat. Nobody is going to complain about the foil method because a lot of commercial chains serve steamy, slide off the bone ribs, and people expect it. But given that you have the equipment and the desire, you can do better for yourself.
BTW, when I do my big cook for family, usually six slabs, I do the old foil method and drop the foil packs in a cooler packed with newspaper. They come out steamy and burn your fingers hot two to three hours later.