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3-2-1 Method for Ribs good on the Green Egg?

Very simple question for those of you who have tried this before or use it. I love using the 3-2-1- method for spare ribs on my side fire-box smoker. But, now that I bought the egg, I have yet to cook ribs. I am curious if the 3-2-1 method works well on the egg or if it maybe makes the ribs too soft or even mushy? The reason I'm wanting to know is because I smoked a boston butt for pulled pork a couple weeks back for a good while and used the foil "texas crutch" to help speed along the stall when it got there. While the pork was good and everyone said they really liked it, I personally felt it was somewhat mushy. After cruising the forums for that issue it seemed I wasn't alone and lots of guys blamed the additives to some major grocery store-bought cuts of meats. So the question is, do you use the 3-2-1- method on the egg for spare ribs (not a huge fan of loin back ribs after I tried spare ribs) and does it consistently turn out good, tender ribs or are they "too" tender and mushy? Also, I usually prefer to trim them into St. Louis style, remove the membrane then add a dry rub, applying some sauce the last 20 minutes of cook. Thanks.

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