Carmelized/burnt ribs

[ArkBQue]

I folllowed a rib recipe on a traeger YouTube video.
Cooked a rack of pork ribs 2.5 hours @ 275
Then double foiled them with brown sugar, butter and honey for another 2 hours @ 275
They tasted great but it seems anytime i follow a recipe using any type of suave in foil, I get that black (almost burnt) layer against the bottom.
Following instructions to a T
Should I turn down the temp in the foil cycle or less time or??

 

[jp9724]

How was the doneness of the ribs? to your liking or over cooked? I haven't done ribs at that high of a temp for that long so I cant be sure, I know cooking them at 220f for 2 hours in foil after a couple hours of smoke seems to do the trick for me no matter what cut of ribs I have on. I also cook meat side up. I wonder if your bottom grate has a higher position to get away from the heat a bit more? I'm not overly familiar with the Pro models.

 

[ArkBQue]

How was the doneness of the ribs? to your liking or over cooked? I haven't done ribs at that high of a temp for that long so I cant be sure, I know cooking them at 220f for 2 hours in foil after a couple hours of smoke seems to do the trick for me no matter what cut of ribs I have on. I also cook meat side up. I wonder if your bottom grate has a higher position to get away from the heat a bit more? I'm not overly familiar with the Pro models.

They did seem a tad overdone
My smoke setting hovers around 180
I’ll try your method and reduce temps
I don’t know why the guy in the video used 275 but of course they turned out perfect for him!!!!
Thanks!

 

[jp9724]

They did seem a tad overdone
My smoke setting hovers around 180
I’ll try your method and reduce temps
I don’t know why the guy in the video used 275 but of course they turned out perfect for him!!!!
Thanks!

it was probably the meat church video? if it was, I watched it this past weekend and I"m not sure how he didn't over do them as well with the meat down and that close to the heat for that long.
If your smoke setting is 180f or so, do the foil temp around 250f and just monitor. I like to check halfway through the 2 hour wrap and adjust temp if needed. Good luck with the next attempt and let us know how they turn out!

 

[ArkBQue]

it was probably the meat church video? if it was, I watched it this past weekend and I"m not sure how he didn't over do them as well with the meat down and that close to the heat for that long.
If your smoke setting is 180f or so, do the foil temp around 250f and just monitor. I like to check halfway through the 2 hour wrap and adjust temp if needed. Good luck with the next attempt and let us know how they turn out!

Thanks
I’ll let you know.
Trying brisket friday
Any suggestions (other than cook long & slow)?

 

[jp9724]

Thanks
I’ll let you know.
Trying brisket friday
Any suggestions (other than cook long & slow)?

whole brisket or just the flat?
Lots of marbling?
I've done both hot and fast and low and slow. I've experienced better briskets with low and slow, but still good with hot and fast.
Smoke for a few hours to overnight depending on size, turn up to 220 till its finished for low and slow - wrap or not. Or turn it up to 275 or higher at the wrap for a much faster finish(hot and fast method)
Times vary on size and preferred cooking style. But ballpark for 1.5 hours per pound of trimmed brisket at 220f.