Randy wrote:
> I tried sand in the water pan last week and my ribs seemed to come out
> drier than when using water. The lid temp averaged about 5 degrees
> higher than usual. Clean up is certainly much easier with sand but I
> think the water did more than just act as a heat sink. Anybody else
> tried both ways? -RP

You didn't give enough information...
What are you cooking in?

Mostly when ribs dry out, they have been overcooked. You said that the temp was
5°. Is that the only variable that you have changed? Do you really think that
the water in the pan will add moisture to the ribs? You can dry out meat by
overcooking even when you boil it. Ever had beef stew with dry tasting meat?

BOB