I have tried using the Fast Eddy method by rubbing the ribs with brown sugar and putting in the refrigerator over night which is the way he says to use. When I cook the ribs the next day at 275 for 3 hours with the bone side down, the bone side gets very black. This must be due to the brown sugar? Does anyone else have this problem? I would wonder about it since this is the way he recommends, and he certainly knows more than me.