I've got another rack of beef ribs in my freezer for the weekend. I'm looking to get them more tender. I love the flavor and the juiciness the way I currently cook them but would like them more fall off the bone. Should I wrap at some point and put them on the grate? Normally I hang them for an hour, sauce then return them for another 15 or 30 mins. They are definitely cooked at that point I just need some suggestions to render them down more. Thanks