I'm doing 3 racks of baby backs with brown sugar the same way that I did the one over here: http://www.smokingmeatforums.com/forum/thread/95562/baby-backs-with-brown-sugar
with the following two exceptions:
1) I let them sit in the molasses and brown sugar for 11-12 hours, and
2) I will be spritzing them with apple juice after about 2 - 2.5 hours every 45 minutes to an hour
When they are done I will change the wood to Hickory and smoke some brats and dogs. The idea is to have everything ready by lunch on Sat.
If you're going to try the brown sugar route then use C&H Cane Brown Sugar. It is the best quality, and it melted almost instantly whereas the cheaper brand that I used before took nearly 1.5 hours!
Here is a pic of them getting ready to go into the smoker (more will follow):