I'm very new to this site. I am young and fairly new to the smoking world. I own a small CharBroil propane smoker. I've smoked ribs before to varying degrees of success before my co-worker turned me on to this site, but this was my first use of my new smoker. I decided to try the 2-2-1 to great success - by far the most tender (yet still firm) ribs I have made. In the past, it seems I was generally undercooking my ribs and these were spot on.
However, as I was putting my ribs into the foil pan, I noticed my rub was black. I took a picture (will add later when I get home) and continued on. After it was all done, I could taste nothing of the rub. When I tried to taste just the rub, I mostly tasted a burned/char type of taste and no sweetness. That led me to believe one of two things happened:
1) The sugar in the rub burned
- or -
2) I got a lot of soot on my ribs
I know the scorch point of brown sugar is ~ 350F, I have a Maverick ET-732 thermometer (sensor was same rack as ribs) and I was struggling just to get 225F as it was cool and rainy. My water pan was filled the entire night and there was no direct source of heat available for the ribs. I don't think I could have burned the sugar (the hottest I got through the night was 240F).
I'm wondering if I had way too much smoke. In the past, I've only done about 45 minutes worth of smoke but I kept it going the whole two hours. I used apple wood chips and I put a rather large handful in the bowl to start - I only had to refill once during the 2 hours of smoke time. I also fiddled a lot with my dampers early on to keep my temps up - at which I started to notice thick, white smoke. I opened them up once I hit 225F and they sat at about 25% closed (75% of the way open) the rest of the cook. I didn't achieve much TBS during my smoke so I think I used too many wood chips at a time but I think closing my damper was the main culprit.
Does anyone have advice on the situation? I really appreciate your insight. Thank you in advance.