Turbo Ribs/ burnt

the crust is normal... looks more brown than black from what i can see

the "well done" reference probably means they were stiff and dried out looking, but that's normal. they need to actually cook past that until the collagen breaks down. undercooked ribs will be tough and often dried

lots of sugar in a rub will cause it to carbonize quickly. it's not really 'burnt' per se, but literally can become like charcoal.

did you have a sugary rub?

Everything St!ke said was on the money. The only thing I would add is that I don't cook my ribs at that high of a temp. I prefer no higher than 225 grid temp. If I'm short on time I foil them for an hour to speed up the process.

You're doing fine. Every egg cooks different so you have to fine tune your style to each one. I have 3 BGE's and they all have their own personality.

You may want to check your Egg's thermometer too. I'm no expert here, but I've cooked several spare-rib cooks, 3-2-1 type of cook and regular. I keep the dome temp at 250 to 300. I've had some on the grill extender, putting some a bit higher than the legs up place setter, and then rotate every few hrs. For me, it takes my Egg 6-8 hours to get done when I cook them directly (no foil) for the entire time. But, then, maybe my thermometer is off, although I did consider that and tried to recalibrate. Haven't cooked ribs since. From your picture, if you had sugar on the rub, the dark color may be from the sugar, the amount of bone showing is less than what I see, but it's had to get the proper perspective. I think I may tend to over cook, but they seem very good, left overs are a bit dry.