I have had great successes doing ribs using GFW’s 3/1/1.5 method. No problem doing 2 racks (cut into 4) on the large egg. They have been fall off the bone every time. I like to put some Q sauce on 20-30 minuets before done. Now I need to double my output. (Friends have caught wind of how great the ribs are off the egg) When using a rib rack how do you sauce them and not have it run off the ribs since they will be standing up? Do you still get that slight bit of char?