On Sun, 29 Nov 2009 12:40:17 -0600, Melba's Jammin' wrote:

> In article <1owklf7orvk0g.prn@sqwertz.com>,
> Sqwertz <swertz@cluemail.compost> wrote:

>> and it never comes to a boil, so
>> I get very little evaporation. About 2/3rds of the way through I
>> added 6oz of Clamato juice, as well. The meat also exudes a fair
>> amount of moisture (short ribs shrink a lot). I would never let the
>> liquid come down to less than half the height of the meat when doing
>> ribs. Then the sides of the ribs start to dry out and they get
>> funky.
>
> They shouldn't dry out with your tight lid. :^P

They get a different kinda dry. A crusty dry. It's mostly
aesthetic, I'm sure.

-sw