I was reading a few postings regarding the 3-2-1 method. Everytime that I've done this method, the ribs comes out way to soggy and in my opinion, ruins the meat; thus, making a form of pulled pork. If I want to soften the meat but not making it soggy, would I increase the 1 method to 2 hours. Generally when wrapping, I put about 1/4 cup of apple juice in the foil with the meat. Thanks!