I've had a Brinkmann electric smoker for years.
Make sure you dont run out of water in your water pan and turn the propane down on yours if it is adjustable. IT soulds like it is getting too hot. A rack of pork ribs usually takes me about 4.5-5 hours to smoke.
About every 2 hours I put more wood chips in to get a more smoked flavor.
My favorite woods are: Oak, Cherry, Apple, Maple, Hickory. (In that order)
Never use Walnut. It gives off a toxin when smoked.(Or so I've heard)
Make sure the surface of the meat you are smoking is DRY to the touch. Pat or air dry so that the smoke and steam have something to stick to.
Use a dry spice rub: I use a combination of garlic powder, onion, powder, paprika, cayenne pepper, white, pepper, black pepper, salt, rosemary, sage, dill weed, dill seed and sometimes low sodium chicken boullion powder. Rub it on the ribs and refrigerate overnight up to 2 days prior to smoking.
Never use a BBQ sauce to coat your ribs until the last 20-30 minutes of smoking. I'd say this is why they were blackened from the sugary sauce. It will burn on the outside before the middle even gets done.
I personally think it is a SIN to sauce any smoked meat.
Lets eat!
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I have only done the ribs once, and did use any bbq sauce. Just a pork rib rub. I like hickory myself, and always make sure that I have water 
