I going say this in the nicest possible way, I'm glad you enjoyed your meal but your doing it wrong. Dude you have to trust the smoker and let it cook, but lets look at a few other details.
Using per-seasoned ribs not an issue if you enjoyed the flavor.
Your smoker was not hot enough, you should be running at 240 (230 Minimum but this increases cook time). You should have a small pan of some type of flavorful liquid next to your firebox (beer, juice, Pop/Soda). This keeps the smoker moist and eliminates the need to EVER foil the ribs.
You used enough wood to smoke a monster Butt or brisket. General Forum opinion is two to three ounces of wood is plenty for two slabs. You didn't get a bitter over-smoked flavor because gave up on the smoker after three hours. But that decision keep it edible.
Try the same style cut and seasoning of ribs again. This time put cold meat in a cold smoker set it at 240 including a "water" pan and 3oz piece of wood. Lock it down, do not open the door. At four and a half hours open the door and check, your ribs the will be done or within thirty minutes of being done.
Sauce the ribs and caramelize them on your gas grill, or under the oven broiler.
I believe you will like the second batch better than the first. If you don't like them, I will eat them.