Originally Posted by Q-Dat
I suggest you just use your normal rub and then cover the top of it with brown sugar. Leave it to sit for a few minutes and the sugar will melt and coat the ribs.
^^^^^^^ That's what I use on many occasions too (since I don't foil), works like a charm!
"The larger the mass of food, the more energy it will take to cook. This energy input should be distributed over a larger time period or the surface of the food will receive a disproportionate amount of that energy" - Albert Einstein