Would you say it was the method I
smoked them, or the way I put them on the grates- meat side down this
time instead of meat side up?

It had nothing to do with meat side down. By wrapping them in foil, you
literally braised them instead of making barbecue out of your ribs.
Stay away from the foil, cook your ribs slow for 6 or 7 hours or until
done and see the difference. You basically made chain restaurant ribs.

Kurt