Meat Church honey hog and burned ribs??

bhedges1987

So first time I have used meat church honey hog.... Set my egg up to 300 dome, which is about 275 grate.  Put a medium coat of honey hog on there. 2 hours unwrapped, wrapped with a little honey and brown sugar down.  Pulled them out 1.75 hours later, and they were completely black.  The top of the ribs were so black that my boning knife had trouble cutting through them....

Is this something people encounter when using honey hog rub???  Should I not have put brown sugar down?  I did probably 2 tablespoons (sifted so it was evenly spread) and 1 light line of honey down.

DoubleEgger

I've used HH. That's not it. It's the other stuff...

Chubbs

Assume you were cooking indirect? Dome thermometer calibrated? Please be more clear of cooking process. If they were not black before you wrapped them and you are cooking indirect then new on me

loveTheEgg

I use HH all the time on things direct indirect. It's not the rub. It's the brown sugar and honey. 

Legume

That's sugar x3 on your ribs.  Maybe a bit too much, especially without anything else like squeeze parkway or whatever people wrap with.

cazzy

As others mentioned....too much sugar across the board.  Did it taste burnt?

NPHuskerFL

WhooWee! Way overkill on the camelizing. 
https://youtu.be/h9nE2spOw_o

Darby_Crenshaw

Sugar burned. Oxidized. No flame or smoke really. 

Remember, you are heating carbon rich stuff in a low oxygen environment. 

That's basically how you make charcoal

When we uae them, sugary sauces should go on for the last hour or so, to darken and lose some water (get sticky). Otherwise they turn to charcoal

SmokeyPitt

Even with all the sugar they shouldn't have burned.  This is a pretty standard 3-1-1 recipe with the brown sugar and honey in the wrap.  I did this many times and they never came out black.  I think there is an issue with your temperature- or as @Chubbs eluded to were you going direct instead of indirect?  

bhedges1987

No I was indirect, no drip pan.  My thermometer is accurate.  Could it be because I put the ribs meat side down when I foiled with the brown sugar and honey??  

Darby_Crenshaw

That much sugar, on the ribs from the start, will blacken. Honey and brown sugar, what else can it do?

this is how black it gets after maybe an hour and a half

Smokinpig

At 300 dome that is turbo rib territory. Length of cook may have contributed as well. 

slovelad

Always put in some apple juice or something when o wrap ribs. Just me 

bgebrent

It was the brown sugar.

bhedges1987

It's a pretty common recipe for competition (minus the honey hog.)  I've never had problems doing it this way on my other smoker using a different rub.  Which is why I was curious if it was the honey hog, or perhaps because I put the meat side down on the egg with no drip pan with water.  Guess I'll try it again and see what happens.  My grate temperature was reading about 270.  So it wasn't too hot, maybe the heat radiating from the plate setter?