Not foiling will give them a little more bite from the bone. I cook on a kamado and haven't had the need to baste ribs or use a water pan. I just use a heavy hand applying rub, set the grill wherever it settles between 250F and 275F and let them do their thing. I like to foil and wrap them for about 45 minutes once it hits the stall just to help them along. It has been so long since I used another cooker, sorry I can't help much.