What the heck is going on here.... It just started happening with the last 3 or 4 rib cooks. See those black spots on the top of the ribs just as they are starting to sweat.
My hypothesis is that it is moister dripping from the inside of the dome of my ceramic along with any "flavor"/gunk that has accumulated on the inside of the dome. But not sure...
Anyone seen this before? Next cook I a going to give the dome a scrub down to see if that helps anything.