Good Morning fellow smokers. As a novice and someone who just smoked his first rack of pork baby backs yesterday, I was wondering what caused my ribs to get so blackened. I used dry rub applied 3 hours before putting on heat, cooked at ideal temp. as stated on my Brinkmann Gourmet charcoal smoker for 5 hours. Adding sauce at hour 2.5. Also adding apple wood chips at beginning of cooking and at 1 hour intervals two more times, one handful each time. After the third wood chip application, I noticed the ribs becoming very chard, and blackened. Also I added 1 head of garlic halved and a 1x1 chunk of ginger to the water pan. Did I over rub,over season,over smoke/chip this meat,or simply cook to long for one full rack? By the way, three out of four at the table loved them, the fourth was not a big fan of smoked meat anyway. My opinion was that they were very tasty,and moist,off the bone good, but unappealing to the eye and a bit sticky to the touch. All replies will be very much appreciated. Thanks jfrysmokes
