Originally Posted by nthole
Are you sure they were just dry rubbed? A lot of the sweetness I see comes from the honey, brown sugar and juice they are soaked in during the foiling. They don't look like they've been mopped with sauce, but they have a particular candied glaze to them when done that way.
That said... like was previously said, I'd just take something you already like and mix it 50/50 with brown sugar and rub that on to start with.
It's been a long time since I've been to a BBQ restaurant (leave me alone - I live in Southern California), but I'd be shocked if many 'q joints actually foil their ribs.