K Kruger
TVWBB 1-Star Olympian
Table sugar won't burn at the temps he's using but you're right that ends of the ribs, if near the edge of the grate, can be subject to more direct heat coming up the sides.
Burnt sugar is inedible. It is acrid - bitter in the strongest possible terms. Darkening to the stage above comes from two things, primarily: the use of a rub with a high ratio of dark ingredients (chile, especially, black pepper, et al.), especially when heavily applied; and the smoke particulates that adhere to the surface.
Adjustments can be made to minimize both of these issues.
Burnt sugar is inedible. It is acrid - bitter in the strongest possible terms. Darkening to the stage above comes from two things, primarily: the use of a rub with a high ratio of dark ingredients (chile, especially, black pepper, et al.), especially when heavily applied; and the smoke particulates that adhere to the surface.
Adjustments can be made to minimize both of these issues.