I like mine sweet (I'm not against sauce), and fall off the bone soft.
Any ideas or tips for how I can get the sweet taste without a hard bark?
You can make your own rub and just go with a sweet base like Brown Sugar
for a Store bought sweet rub this one is pretty good (Cinnamon Chipolte)
If you are doing BBS 2-2-1 or Spares 3-2-1 you will have a slight tug... if you really want them fall off the bone keep them wrapped for an add'l 1/2 hour - an hour with some liquid in the foil...
I would recommend that you use the 3-2-1 method and use the whole 2 hours in the foil. Now for your rub there as different and the size of our waist here. I personally use a mixture of dark brown sugar and Old Bay seasonings. It's a nice sweet n heat mixture that I like.
You got some great advice so far, but I would add, I would cover the ribs so you can't see the meat with brown sugar & let it melt on the ribs at room temp before you put them in the smoker.
A bunch of good answers, but Brian's is the one I would do, if I wanted sweet without much bark.
I sure enjoy all the great helpful ideas from this forum. I am going to give baby backs a try tomorrow. Since I had good luck with some St. Louis ones a few weeks ago using the 3-2-1 method can I use the same method for the baby backs? Like some others on the forum I favor the fall of the bone method and would like to get the same result with the BB's. I want to get lots of smoke flavor and tenderness. Which would be better for BB's the 3--2-1 or the 2-2-1 method? Look forward to hearing from you.
The ribs the wife bought today were not marked pure baby back. They were labeled as loin back ribs. They look too meaty for baby backs. Am I to assume there are St. Louis? Can anyone tell me please. Thanks.
Yep I do that and they come out SWEEEEET