My wife and I have no real plans this weekend and it's been a month since I made any barbecue, so I told her I'm planning to make some ribs and pulled pork.
Now, one thing I would really like to do is add a nice caramelized crust on the ribs. Plan on getting baby backs, which I usually smoke for 2 hours, foil for 2 hours, and then do another ~1 hr on heat to firm them up. Can I add something in that last hour and still get a decent crust on there? What's recommended? I'm thinking I may forego any barbecue sauce and just use rub and/or spray. Do I just need to go heavy on brown sugar in whatever I use?