I typically like to do a simple dry rub bb rib and add a NC vinegar based sauce at the end. Pre-egg I did the ribs in the oven for about 6 hours in a covered roasting pan. This way they sat in their own fat and got "fall off the bone" tender. Failed to replicate this so far on the egg. Will the 3-1-1 work if I don't use sauce to keep moist?