Getting more bark on meat

I would think that more brown sugar would make a better bark then opening the door. Opening the door would just let heat out. I cook my ribs in my offset and think if I cooked with the door open, the ribs would never get cooked.

Your offset is more of a dry heat cooker. The CookShacks are so tight, moisture from the meat stays inside longer before either dripping out the bottom or escaping as vapor out the top. Opening the door once or twice during a cook will let out alot of excess moisture. Not all cooks would have excess moisture. Sometimes the moisture is good.

After the wood has all been consumed, I see nothing but steam venting from my CS. I occasionally open the door at this point (maybe 3 hours into the smoke). I don't necessarily do this for the bark. I primarily do this if I am smoking 6+ racks to give a drier texture to the meat. I have never done this with brisket or butt...there are some Arkansas boys on here who will rough you up for opening the door.

If you're going to open the door to let some of the moisture out I suggest a sprinkle of turbinado sugar, brown sugar or maybe some more rub....if it's not too powerful while you're in there.