Baby Backs are Black on the bones side?

HitorMiss

I just did some baby backs on the Large BGE last night.  They tasted great, but like all the other times I have done ribs on the egg, the bone side of the ribs gets charred/blackened while the top is fine.  Any ideas on this?  I did clean the egg a couple of cooks ago by going to a really high temp and then basically brushing it off when it cooled down.

slovelad

Did you take off the membrane?

HitorMiss

Yes.

Photo Egg

Can you please post a photo of how you had you Egg set up to show us your indirect/direct and how high your cooking rack was in the Egg?
You are getting to much heat on the bottom of your ribs.

Darby_Crenshaw

Do you have a barrier between the ribs and the lump? Sounds like you are grilling, not smoking (indirect).

EGGingMe

Agree, too much heat. Slow down your cook or put a barrier like foil in for a portion of your cook. 

Foghorn

A hot plate setter (ConvEGGtor) can radiate a lot of heat to the bottom of the ribs even when cooking indirect.  Putting a foil pan on top of the plate setter or some other device to block the heat a second time can solve the problem.

HitorMiss

Thanks for all the feedback.  Cooking indirect with plate setter legs up.  225 to 250 degrees.  Maybe raise the grid?

Canugghead

Dome thermometer needs re-calibration?

SGH

@HitorMiss
Question, is it the entire bottom of the racks turning black or just the ends? 

BIll-W221

How long are you cooking them ? And how often do you flip them ?

HitorMiss

I cooked these for about 3 1/2 hours, never flip.

Chubbs

Something is not right. If you pulled membrane, cooking at that temp, indirect, for that length of time, they should not be burned unless your thermometer is way off. 

SmokeyPitt

SGH said:

@HitorMiss
Question, is it the entire bottom of the racks turning black or just the ends? 

I was wondering this as well.  The ends of my ribs usually turn black if I have them in a rib rack.  Doesn't bother me at all though.  I don't always eat those...only when I'm really hungry. 

saluki2007

Does your rub have a lot of sugar in it?

Dave in Florida

Did you use a drip pan between the platesetter and the grid?  I'm wondering if platesetter is getting overly hot because temp is off.  Ribs close to platersetter may be getting to much heat.

HitorMiss

Thanks, I will try with a drip pan