This is a high-heat cook because chicken has very few tenderness-issues and very little collagen to contend with. I like to make small slits in the flaps of skin near the tail and tuck the drumstick-end through them. I also fold back the wing-tips along the back. Doing these things keeps the product tighter and avoids burning extremities.
Baby back ribs cook faster and have more lean loin meat on them, so keep an eye on them. Spareribs have a lot more connective tissue, so they require more finesse to master. In the end, I prefer to under cook ribs slightly in the foil, and use the grilling/finishing step to cook them to perfection.