Matt Mills
TVWBB Member
The last time I cooked ribs, the outside on some of them were very dark. Didn't taste burned but they were a little over cooked. I did everything the same with spritzing, rub, and foiling except I put them meat side down during foiling and chose not to soak my wood chunks. My question is what caused this. Was it the unsoaked wood, foiling meat side down, or something else that caused this? Maybe too much brown sugar during foiling? Thank ypu for any suggestions.