I would Use Apple Juice when you foil the ribs and not sauce .
The Idea behind wrapping ribs in foil is to steam the ribs giving you the tenderness. So without a Liquid you dont create much steam.
Next you cook ribs this way , Try it out and check the ribs every hour or so when foiled to see how much pull back on the bones you are getting and the tenderness. Sometimes it takes an hour sometimes 2 or 3.
I ususally dont go much more then an hour with the foil part on my UDS.
Now the 1 part in the 3-2-1 is just to get them to firm back up a tad and then adding the sauce or glaze the last 10 or so mins .