Bonsai Chuck .... Disregard the comments about too much sugar. Meathead knows what he is doing, first off. Second off, sugar doesn't carmelize and burn until it hits 350 degrees. Cooking at 250 will NOT produce blackened ribs due to the sugar.
I completely agree with everyone else who is saying that you are getting blackened ribs due to dirty smoke. It's not that your grill temp is wrong, it's that your fire temp is wrong. Like PaulstheRibList will tell you (and a lot of the rest of us) ... If your fire temp is too low, your wood will smolder rather than burn. When that happens, you will produce dirty, sooty smoke ... And that smoke will blacken your food.
Now, I have never cooked ribs (or anything else) on a ceramic cooker, or used a CyberQ. I would suggest diving into the kamado sub-forum. I am willing to bet that Breadhead and crew can help you straighten this out.
My best advice, as a guy running a bullet smoker and a Hasty-Bake, is that you need a fire that is hot, with your grill temp under control. And remember that how you manage air circulation is critical.
Ribs produced on a Hasty-Bake and what the bark should look like, in my humble opinion. :-)
I completely agree with everyone else who is saying that you are getting blackened ribs due to dirty smoke. It's not that your grill temp is wrong, it's that your fire temp is wrong. Like PaulstheRibList will tell you (and a lot of the rest of us) ... If your fire temp is too low, your wood will smolder rather than burn. When that happens, you will produce dirty, sooty smoke ... And that smoke will blacken your food.
Now, I have never cooked ribs (or anything else) on a ceramic cooker, or used a CyberQ. I would suggest diving into the kamado sub-forum. I am willing to bet that Breadhead and crew can help you straighten this out.
My best advice, as a guy running a bullet smoker and a Hasty-Bake, is that you need a fire that is hot, with your grill temp under control. And remember that how you manage air circulation is critical.
Ribs produced on a Hasty-Bake and what the bark should look like, in my humble opinion. :-)
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