Honestly, I actually prefer them unfoiled ... while the 3-2-1 method is damn near bulletproof, I think that the steaming action of cooking ribs in foil does alter the texture of the meat a bit. I find a slightly firmer, though not significantly drier, meat that pulls from the bone but still has a pleasant "bite" is my preference so I'm going to stick with this for a while until a new whim strikes my fancy ...
I just finished a very simple bone-in country style rib smoke that I'll post in a bit; 3.5 hours, unfoiled, and they turned out perfect.