I've done both. I, we, are older and do not like hard bark (on any meat) so we, I, prefer foiling over using paper.
If you're going to foil and add apple juice, I would recommend using no more than 1/4 cup...and I heat mine up before adding it to the foil boat. This way it doesn't cool the meat down and take so long to come back up to temp.
FWIW, I've seen people smoke Spare Ribs without wrapping who had (what looked like) success. Out of curiosity, I tried this about 2 weeks ago. I ended up with a close cousin to a hockey puck the size of a skateboard. I get the same results when I do burnt ends with pork country ribs. On a good note, I KNOW what processes and meat I won't be smoking/cooking in the future.