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Meat Church honey hog and burned ribs??

bhedges1987
bhedges1987 Posts: 3,201
in EggHead Forum
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.

Kansas City, Missouri
Large Egg
Mini Egg

"All we have to decide is what to do with the time that is given to us" - Gandalf


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Comments

  • DoubleEgger
    DoubleEgger Posts: 19,176
    I've used HH. That's not it. It's the other stuff...
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  • Chubbs
    Chubbs Posts: 6,929
    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
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • loveTheEgg
    loveTheEgg Posts: 573
    I use HH all the time on things direct indirect. It's not the rub. It's the brown sugar and honey. 
    Brandon, MS
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  • Legume
    Legume Posts: 15,936
    That's sugar x3 on your ribs.  Maybe a bit too much, especially without anything else like squeeze parkway or whatever people wrap with.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • cazzy
    cazzy Posts: 9,136
    As others mentioned....too much sugar across the board.  Did it taste burnt?
    Just a hack that makes some $hitty BBQ....
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    WhooWee! Way overkill on the camelizing. 
    https://youtu.be/h9nE2spOw_o
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    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


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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    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?  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • bhedges1987
    bhedges1987 Posts: 3,201
    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??  

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    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

    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • Smokinpig
    Smokinpig Posts: 739
    At 300 dome that is turbo rib territory. Length of cook may have contributed as well. 

    LBGE Atlanta, GA


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  • slovelad
    slovelad Posts: 1,742
    Always put in some apple juice or something when o wrap ribs. Just me 
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  • bgebrent
    bgebrent Posts: 19,636
    It was the brown sugar.
    Sandy Springs & Dawsonville Ga
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  • bhedges1987
    bhedges1987 Posts: 3,201
    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?

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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