What am I doing wrong?

What kind of wood r u using? There are some woods that will make it more dark than others.

There may be an abundance of sugar in your rub and that may have burnt to a dark color. U said the temp is 180. Is that the internal temp. What temp r u setting the smoker to? I have never done beef backs. I know with pork bbs everyone usually uses the toothpick method to check for doneness, I have never used a thermometer for ribs.

I don't think I have ever gotten that nice dark red color that you see them turning in at comps on those shows. That is a strict standard they use for comps and not something I worry about. I simply go by taste. Also, if yours tastes good, I wouldn't worry.

Iam sure someone else will chime in as well.

Black is the result of too much Creosote.

As Vicki points out, the problem might be in the type, amount and condition of the wood you're using.

A 2 oz piece of (dry) Hickory, Apple or Oak should provide sufficient smoke for a few racks of ribs.

What temp are you smoking at?

180 was the internal temp at the time. Was smoking at 225. The wood I was using was hickory chunk... from Academy.

how much wood?? it wasn't soaking wet, was it?